Citrus and rooibos teething rusks

Other 10 Mins Prep · 25 Mins Cook

1. Preheat the oven to 150°C, gas mark 3. Line a baking tray with baking paper.
2. Brew the rooibos tea bags in boiling water for 15 minutes before removing the tea bags. In a large bowl, mix the oat flour, baking powder and zest of the orange. In another bowl, combine the cooled rooibos tea, coconut oil and honey. Stir the rooibos liquid into the dry mixture until a dough forms. Shape the dough into small rusk shapes and place them on the baking tray.
3. Bake for 25 minutes, then reduce the heat to 100°C, lowest gas mark and continue baking for approx. 45-60 minutes, until the rusks are completely dry and firm.
4. Store in an airtight container for up to one month.

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