Crunchy Nutty Wheat Rusks (With Roast Hazelnut, Almond, Sunflower & Linseed) — TANYA HEATHCOTE
I have tested this recipe many times and each time I tweak it a little as it doesn’t feel quite right. I think it is finally all tweaked out and has reached perfection (well in my rusk world)! I think the secret is to pre-roast all your nuts and seeds, it just gives it that extra toasted depth of flavour. You could also add in raisins or dried cranberries. These rusks are super crunchy, light, nutty and leave crumbs all over you, just like a good rusk should!