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Bran-Coconut-Rusks

Bran-Coconut-Rusks in an argilla large oval roaster

Sift self-raising flour. Then add the cake flour, baking powder, and salt together. After this add bran, coconut, and raisins. Heat margarine, buttermilk, and sugar for 2-3 minutes in the microwave oven, until the sugar has dissolved. Whisk eggs and mix together with margarine mixture. Mix well into the flour mixture. Make little balls and place them into an Argilla Large Oval Roaster without a lid.
Bake, uncovered, at 180 °C for 1 hour. Test with sharp knife/skewer. Turn out on cooling shelf, Break rusks into pieces. Dry in oven at 70 °C for 4-5 hours.

125 ml cake flour,
500 g self-raising flour,
5 ml baking powder,
2.5 ml salt,
60 ml coconut,
500 ml bran,
180 ml margarine,
125 ml raisins, pitted,
180 ml sugar
250 ml buttermilk
2 medium eggs

Argilla pots that can be used to make the Bran-Coconut-Rusks

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