Buttermilk Rusks
Cuisine: Good old mums cooking
Author:
Prep time:
Cook time:
Total time:
Serves: 50
Nothing better than a rusk to dip into your morning cup of coffee
Ingredients
- 1 1/4 kg Self raising Flour
- 5 ml Baking Powder
- 10 ml Salt
- 225 g Sugar
- 5 ml Aniseed
- 300 g Butter
- 750 ml Buttermilk
- 10 ml Vanilla Essence
- 2 Large Eggs ( Lightly Beaten)
Instructions
- Preheat oven to 180 C
- Sift together the flour, baking powder and salt
- Add the sugar and aniseed before rubbing in the butter until the mixture resembles coarse bread crumbs
- Add the buttermilk, vanilla essence and eggs
- Then mix to combine well
- Shape dough into balls and place on greased baking sheets
- Bake at 180 C for 20 min
- Reduce the temp to 150 C and bake for a further 30 min
- Remove from oven and turn out onto a wire rack
- Break dough into pieces while still warm and leave to cool
- Place in baking trays and dry out in the warming draw or 50 C oven overnight turning occaisionally