Buttermilk Rusks

READY IN: 1hr 15mins
SERVES: 40
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 240°C.
  • Sift the dry ingredients and stir til well mixed.
  • Cut in butter - the mixture should resemble corn meal when done.
  • Beat buttermilk and egg together and add to dry ingredients.
  • Mix to a firm dough.
  • Pinch off golf ball sized pieces of dough and press lightly into rectangular shape approx 2cm thick.
  • Place close together in two greased loaf pans (30cm x36cm x 7cm) and brush the sides of each row of balls with oil so that the rusks will break apart easily after being baked.
  • Brush with diluted milk.
  • Bake at 240C for 10 minutes, then reduce heat to 190C and bake for further 50 minutes.
  • Turn out on cooling rack and break in two or three places so that the rusks will cool more quickly.
  • When cool, break neatly into individual rusks and allow to dry out in a very low oven (120C).
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