Buttermilk Rusks (photo by Ana Labate, stock.xchng)

Buttermilk Rusks

Published in Biscuits


Ingredients:

  • 3 x 500 g self – raising flour
  • 2 tsp salt
  • 1½ cups sugar
  • 500 g butter
  • 2 eggs, lightly beaten
  • 550 – 600 ml buttermilk

Preparation:

  • Sift together dry ingredients, and rub in the butter.
  • Beat egg with buttermilk and stir into dry ingredients to make a stiff but not dry dough.
  • Bake in two oven pans at about 170° C for about one hour, until firm and lightly golden.
  • Remove from oven and allow to cool to lukewarm.
  • Cut into rusk-sized pieces, pile on a baking tray and leave in cool oven – about 100° – 150° C – until completely dry.

Makes a big batch.

Primary Ingredients:

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