Buttermilk rusks

Recipe from: 5/9/1996 12:00:00 AM
Ingredients 12
Servings 34
Time

Ingredients

  • 1
    kg
    self-raising flour
  • 10
    ml
    baking powder
  • 5
    ml
    mixed spice
  • 5
    ml
    salt
  • 250
    ml
    sugar
  • 375
    ml
    coconut
  • 50
    ml
    sesame seeds
  • 250
    g
    butter, grated
  • 2
    extra-large eggs
  • 250
    ml
    sour cream
  • 250
    ml
    buttermilk or milk
  • 5
    ml
    lemon essence
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Spray a 28 x 38 cm oven pan with non-stick spray. Combine all the dry ingredients. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Whisk the eggs, sour cream, milk and lemon essence together and add to the dry ingredients. Mix until a soft, manageable dough is formed. Roll into balls, or turn into the prepared pan. Bake for 50 minutes or until done - a testing skewer should come out clean when inserted into the centre of the dough. Cool slightly before turning out onto a wire rack to cool completely. Break into pieces and arrange on a baking sheet. Reduce the oven temperature to 100 ºC (200 ºF) and dry the rusks overnight or until dry. Store in an airtight container. Makes about 34 pieces.
 

Read more on: bake  |  dairy
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.