I would often make my older sons wholemeal rusks when they were younger but I thought Id experiment with oats this time.
This take quite awhile to dry out and become hard. I don’t suggest baking these on a hot day like I did.
These break a little easier then store bought risks. Rusks made with flour tend to be a lot harder I find. My son had great fun sucking on them once he got the hang of it.
I’ll be experimenting with flavoured ones shortly.
My rusk recipes:
Homemade rusks are quick and easy. Oats are a great first food for babies so these rusks are perfect.
- 250g oats
- 100mls cooled boiled water, ave extra as well
- Preheat oven to 180 degrees. Line a baking tray with baking paper.
- Add oats to bowl.
- Blitz on speed 9 for 30 secs. Scrape down. Repeat.
- Add 100mls water.
- Blitz on speed 5.
- Drizzle in water until it forms a firm dough.
- Stop and feel the texture if needed. It will be a little sticky but if you roll it into a ball it should hold its shape. You want it to be firm like playdough.
- Shape into 8 logs and place on your tray.
- I make little dents with my finger to make it easier to hold for my son.
- Bake for 30 minutes.
- Turn heat down to 150 degrees and bake until hard. It took about 45-60 minutes.
- Store in a paper bag. Putting them in a container will cause the to go soft.