Rita’s Buttermilk Rusks
Published in Biscuits
Ingredients
- 9 cups flour (9 white, 3 wholewheat)
- 2 cups sugar
- 3 tbl baking powder
- 1 tsp salt
- 2 eggs
- 2 cups oil
- 1 carton buttermilk, rinsed out with 2 tablespoons milk
Preparation:
- Sift dry ingredients into large bowl.
- Beat together all liquid ingredients and combine to make a stiff but not dry mixture.
- Roll golf ball sized balls of dough and place in a greased and floured large oven pan (probably enough for two).
- Bake at 180° C for 35 minutes until cooked. Allow to cool, then break into pieces and pile onto cooling racks and dry out in cool oven.
Variations:
- Add sesame or sunflower seeds, chopped nuts or raisins, alfalfa seeds.
Makes a large batch.
