These rusks are diabetic friendly.
Makes: 35 rusks
Preparation time: 25 minutes
Baking time: 45 minutes plus drying time
Oven temperature: 180°C
• 100ml (100g) low-fat margarine
• 2 large eggs
• 185ml (150g) sugar substitute (such as Sugalite)
• 920ml (500g) self-raising flour
• 7ml baking powder
• 2ml bicarbonate of soda
• 250ml (30g) bran flakes
1 Add the low-fat margarine to 400ml hot water and stir until it has melted. When the mixture has cooled, add the eggs and mix well.
2 Sift the dry ingredients, except the bran flakes, with 5ml salt. Add to the egg mixture.
3 Add the bran flakes and combine well.
4 Pour into a greased and lined baking tray and bake in a preheated oven for approximately 45 minutes. Turn out onto a wire rack to cool, then cut into rusks. Return to the oven to dry out at 100°C for two hours.
