•   900g (1.98 lbs) self-raising flour

•   2 tsp baking powder

•   1 tsp salt

•   4 cups bran

•   ½ cup sultanas (yellow raisins) — optional

•   ½ cup coconut (optional)

•   500 g (1.1 lbs) butter/margarine

•   2 cups buttermilk

•   3 eggs

•   375ml (12.7oz) white sugar
   

​Preheat the oven to 180°C (350°F).
​

1. Grease a rectangular baking tin/pan of approximately 33 x 23 x 6cm (13 x 9 x 2.5"), or spray with non-stick spray. Tip: line the bottom of the baking tin with parchment paper and also spray with non-stick spray.

2. Sift the flour, baking powder and salt.

3. Add bran, sultanas and coconut.

4. Add the butter, use your hands to rub into the flour mixture. Tip: use surgical gloves. 

5. Beat the buttermilk, eggs and sugar until well blended and stir into the mixture.

6. Spoon the batter into the tins and spread level with a spatula. Have a bowl of quite warm water ready, and dip the spatula into it. 

7. Bake 45 - 60 minutes until done. The rusks should be golden-brown on top. Do peek, and don't let it burn. Test with a skewer.

8. Let cool slightly. Put a breadboard on top of the baking tin. While carefully holding the tin and board together turn upside down. Carefully remove the tin. Cut/slice rectangular pieces. Tip: it's easier using an electric knife. Use the same tin and stack them very loosely in a single layer at an angle, one row supporting the next. Try to leave a small gap between the rusks as well so that they dry evenly.

9. Lower your oven temperature to 80°C (175°F). Place into the oven and leave to dry for approximately 7-8 hours or until completely dried.

10. Next day make sure rusks are dry, cool well, and keep in airtight containers.​