Buttermilk Rusks — Lorraine

Ingredients

• Self-raising flour1 kg
• Eggs2
• Sugar200 ml
• Melted butter190 g
• Buttermilk500 ml
• Baking powder5 ml
• Salt10 ml

Method

1. Sift together the flour, baking powder and salt.
2. Beat the eggs, sugar and buttermilk.
3. Cut the egg mixture into the dry mixture with a knife.
4. Knead the dough lightly, adding the melted butter gradually while kneading, for about 7 minutes.
5. Place balls of dough next to each other in bread tins, filling to about ⅔ the height of the tin.
6. Bake at 180 °C for 30 minutes.
7. Turn out onto a cooling rack and break into individual rusks.
8. Lower the oven to 100 °C or less and dry the rusks, turning every 30 minutes.

Notes

Makes about 30 rusks.