Garonga Safari Camp and Little Garonga

Safari Rusks


  • 1kg self raising flour
  • 4tsp baking powder
  • 2tsp salt
  • 250g butter
  • 675g soft brown sugar
  • 125g sunflower seeds
  • 150g all bran flakes
  • 100g roasted sesame seeds
  • 30g raisins
  • 500ml buttermilk
  • 125ml sunflower oil
  • 2 eggs beaten

Heat oven to 180°. Mix together the self-raising flour, baking powder, salt and butter until crumb like. Add the sugar, sunflower seeds, sesame seeds and crushed bran. In a bowl, mix together the buttermilk, oil and eggs. Then mix the two mixtures together forming a dough.
Use your hands to shape the dough into small even balls. Place the balls next to one another in two rows in each loaf tin. Bake for an hour or until cooked through. Remove from tin and place on wire rack to cool. Separate the rusks and leave to dry completely in an oven set at 125°. Allow to cool completely before storing in airtight container.

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