Clover Classic Rose Water and Pistachio Rusks
(10 Oct 2019)

Clover Classic Rose Water and Pistachio Rusks
 

Clover Classic Rose Water and Pistachio Rusks 
 
Recipe by Nicole Snelling 
 
3 Cups Self-raising flour
150g Clover salted butter, melted
1 Cup Clover classic plain
½ Cup Sugar 
80g Dried cranberries
100g Pistachio nuts, roughly chopped 
2 Tbsp Rose water 
1 tsp Salt

Preheat the oven to 180oC. Grease a loaf tin with a non-stick spray.
Add the flour and salt to a large mixing bowl.
Add the melted butter, sugar, rose water and Clover classic plain into a separate mixing bowl, using a whisk, mix all the ingredients together to combine. Then add the chopped nuts and cranberries.
Add the wet ingredients into the flour mixture and mix well until combined and the dough has formed.
Once the dough is ready add it to the loaf tin and press it into each of the corners.
Place the tin into the oven and allow to bake for 40-45 minutes, until it is baked through. (Place a skewer inside the center, if it comes out clean it is baked through). Allow the loaf to cool completely.
Slice the loaf into your desired sizes and place them onto a wire rack. Put the oven onto 60oC and place the rusks in and bake for 6-8 hours to dry out completely. Store them in an air tight container.

 

 

 

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