Method
STEP 1:
In the mixing bowl, whisk the 650g Crème Cake Mix – Spicy Fruit, 350g T45 Flour, and 15g Minced Rosemary.
STEP 2:
• Add the Eggs & Water
• Mix on Slow Speed (Speed 1) for 2 - 3 minutes.
STEP 3:
• Add the Unsalted Butter. Mix on Slow Speed until the it is completely absorbed.
• Add the Dried Cranberries. Mix for 30 - 45 seconds just until evenly distributed.
STEP 4:
• Divide dough into 3 logs (approx. 515g each).
• Form into rectangular logs: Length 20cm x Width 8cm x Height 4cm.
• Bake at 170°C for 25 - 28 minutes.
• Internal Temp Check: Must reach 96°C. The log should feel firm and sound hollow when tapped.
STEP 5:
• Let the logs cool at room temperature for 1 hour.
• Wrap in plastic and CHILL at 4°C for 8 hours (Overnight).
STEP 6:
• Slice the cold logs into 8.5mm - 9mm thick pieces.
• Lay flat on perforated trays.
• Bake at 130°C for 20 - 22 minutes.
• Uniformity: Turn the rusks halfway through the baking time for even colour and baking.
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