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: buttermilk