Buttermilk rusks are the business! I've just baked a pan full, and they are now drying out in the oven.
Here's the recipe:
1kg self-raising flour
5ml salt
200ml sugar
250g butter
500g buttermilk (carton)
1 egg
25 ml oil
Pre-heat oven to 180 degrees celcius
Sift dry ingredients and rub in the butter till you have fine crumbs.
Mix the buttermilk, oil and egg, and add to the dry ingredients.
Form dumpy 'sausages', and slot into a greased bread pan, next to each other.
Bake for 45 minutes.
When the mixture is cooked through, remove from the oven, and break the individual pieces apart.
Lay out on a baking tray and leave overnight in a cool oven to dry out (120 degrees c)
Update following a question: Dried rusks are eaten like the Italian biscotti: dunked into a warm drink - usually coffee. A very popular early breakfast option.
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They look good and the process is interesting...but I've never heard this term before. What do you do with them after they have dried out...do you eat them with butter like a biscuit...or put jelly on them...or maybe pour some fruit sauce over them...
@hwy61 Oh my ... I didn't realise that there are not common. The are eaten like the Italian biscotti - dunked into hot drinks (usually coffee). They are a very popular light breakfast option.
