Homemade Rusks

I have been a bit busy lately to post, but now that Milla is eating a bigger variety of foods, having reached nearly 8 months, I am inspired again! The world of simple fruit and vegie mush and finger food has expanded to include wheat and oats, chicken, lamb and some dairy.  WOOO HOOO! We are yet to find something that she won’t eat, although her food of choice lately has been the remote controls. They have teeth marks to prove it.

In a futile effort to save the remote, I baked some rusks for her. We had tried two commercially available ones (Heinz and Bellamy’s), and I figured it would be super easy and cheap to make something myself that was just as good. Most of it ends up a pile of soggy little crumbs on the floor anyhow…

These rusks are really easy. Three ingredients: flour, butter, molasses (and water). The molasses is optional, but since its a very high source of iron, and since I had some in the cupboard, I put it in.

Milla has her two bottom teeth, and is about to cut her top two. I can just see them lurking below the gums.  Hopefully these rusks will do the trick…

Rusks

• 2  cups plain wholemeal flour
• 2 tablespoons butter
• 1/2 cup water or milk
• 1 teaspoon molasses (optional)

Pre-heat oven to 180°C.

Combine flour and butter in a food processor so it forms a crumbly mix.  Add the molasses, and then slowly add enough water so the mixture forms a dough.

Roll the dough into small sausage shapes, and place on a tray lined with baking paper.

Bake for 30-40 minutes, turning halfway to crisp up both sides.

Allow to cool, then store in airtight container.