Buttermilk Rusks — Tracey

Ingredients

• Self-raising flour1 kg
• Salt5 ml
• Margarine, grated250 g
• Sugar150 g
• Eggs2
• Buttermilk500 ml
• Oil100 ml

Method

1. Sift together the flour and salt.
2. Grate the margarine into the dry mix, then massage it together.
3. Add the sugar, eggs, buttermilk and oil to the mixture.
4. Flatten into a pan.
5. Bake for about 25 minutes at 190 °C.
6. Once separated into rusks, dry at 90 °C.

Notes

Tracey's tip: rather bake them for 35 minutes if they are thicker, then dry for 4–8 hours.