Switch the oven to 180 °C.
Grease the two tins with a little margarine or non-stick spray.
Switch on a stove plate to low. Place the butter or margarine in the saucepan and melt on the stove plate.
Add the sugar, salt and buttermilk.
Stir with the wooden spoon until the sugar has dissolved. Remove from the stove plate and switch it off.
Beat the eggs with a wire whisk in the mixing bowl. Stir into the mixture in the saucepan.
Sift in the self-raising flour and baking powder together in another mixing bowl. Add the bran and mix it in with a tablespoon.
Add the buttermilk mixture to the flour mixture, stirring until well blended. Take care to mix in the bits on the bottom of the bowl.
Turn the batter into the greased tins, spreading it evenly with the spoon.
Bake for 1 hour. Remove the tins from the oven using the oven gloves and turn the rusks out onto the cooling rack.
Leave the rusks to cool slightly before cutting into thick slices with the bread knife. Cut each slice into three fingers.
Place the cooling rack on top of the baking sheet and arrange the rusks on top in a single layer.
Dry the rusks in the oven, about three hours at 100 °C or until they are dry and crisp. Keep the oven door slightly ajar by inserting a wooden spoon at the top of the door. This will allow the steam to escape.
Makes about 50 rusks.
This is also a recipe your children can make themselves.