Oven on 180°C

Ingredients

Add below together:

• Self-raising Flour, 500g
• Digestive Bran, 2 ½ cups
• Salt, 3.5ml
• Sunflower seeds, 1 cup – toasted slowly in pan
• Pecan nuts ( or walnuts) , ½ cup  – crushed a bit

Melt below together:

• Butter (or Sunshine Light Margarine), 250g
• Brown Sugar (sticky soft type), 1 cup

Then add and mix:

• Olive Oil, ¼ cups
• Buttermilk, 250ml

Add all the above ingredients together.

Push into bread/cake pan  try to make it at least 7cm high.  Cut to desire size now before you add to oven.

Bake for 40-45min on 180°C

Take out and pack out on baking tray. Fan bake on 100C for 4-5 hours (can leave the door ajar slightly).

Beskuit can be frozen if you wish to be so silly.

Ingredients
2 cups of sugar
2 eggs
1 cup of soured milk (add 1 teaspoon of vinegar to the milk and leave to curdle)
1/2 cup of cocoa
200 grams of softened butter
2 teaspoons of baking soda
1 1/2 teaspoons of vanilla essence
1/4 teaspoon of salt
3 cups of self-raising flour
1 cup of boiling hot coffee

Method

Place all the ingredients in a bowl or food processor in the order given.

Process or beat with an electric beater for one minute or until smooth.

Pour into a greased and lined 23cm cake tin.

Bake at 160*C until the cake bounces back when pressed or knife comes out clean (45min-1 hr).

Ice as desired.  I always use butter icing and if chocolate I sprinkle a flake on the top, which is everyones favourite.

Alternatively yoghurt can be used in place of the milk or 1/2 and 1/2.  The cake will be denser – more like a mud cake.