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YUM! I didn't do the whole ball rolling thing as we never used to make our rusks this way. I just put the whole lot into one huge roasting pan and cut them up when slightly cooled. I dried them on about 80 degrees C (fan forced) from about 11:30 that night until 6 or so the next morning. These were yummy as. The only mistake I made was bringing them out when our relatives came over. They were ALL gone in half an hour!

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Besketty! January 04, 2009

Great, authentic rusks!

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Christopher R. February 09, 2014

Sounds very easy. Will definately try it. Have a diabetic friend, will substitute sugar with alternative.

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marlenekruger_10 March 23, 2009

This was a very easy recipe to follow, but I wasn't sure how long I should dry out the rusks at the end. Even though my rusks may not be 'dried out' enough, I got rave reviews ... and will definitely be using this recipe again .... watch out "Ouma"!

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Adele #3 June 07, 2008

Mmmm...very good. I scaled this recipe down to 1/4 and made only a dozen on my first try. I accidently overbaked a little. I wasn't paying close enough attention. I wish I had not over-baked so that I could post a picture. Would you believe right now there are no pictures posted on any of the Zaar rusks recipes? I would have really liked a picture to know what the end product should look like. Next time I make these, I'll be sure to post a picture for you.

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Ms*Bindy October 13, 2005
Buttermilk Rusks