Preparation method

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1. Melt the butter and sugar.  Cool down a bit, then add buttermilk mixed with eggs.

2. Mix flour, baking powder and salt.  Add to mixture of seeds, berries and nuts.  Mix well.

3. Add egg, buttermilk and butter mixture and mix through.

4. Roll mixture in the prepared rusk pans.

5. Press cutter into dough and remove before baking.

6. Bake for 40 minutes, cool down and cut through with knife.

7. Put the rusks into one rusk pan and stagger using the drying racks.

8. Put back in the oven on +- 120 C for about 3 hours (oven temperature may differ).

9. Turn off the oven and let it cool down.