Versatile Rusks

Recipe by Nikki
READY IN: 3hrs 15mins
YIELD: 72 rusks
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt margarine and beat with buttermilk until creamy.
  • Mix dry ingredients well.
  • Mix buttermilk mixture with dry ingredients.
  • Adjust consistency of mixture with flour until it isn't sticky, but not dry.
  • Divide mixture between two 30cm x 20cm baking trays.
  • Bake at 180°C for 45 minutes.
  • Cut into fingers (we like them about 2,5cm x 10cm).
  • Place them on trays with space between them.
  • Bake at 100°C for 2-3 hours to dry them out.
  • Serve dipped in tea or coffee.
  • Yummy!
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