Buttermilk rusks with variations

Recipe from: 12/12/1991 12:00:00 AM
Ingredients 8
Servings 80
Time

Ingredients

  • 625
    ml
    milk
  • 400
    g
    sugar
  • 500
    g
    margarine
  • 3
    eggs, whisked
  • 2
    kg
    self-raising flour
  • 15
    ml
    baking powder
  • 5
    ml
    salt
  • 15
    ml
    aniseed
 

Method

 
Preheat the oven to 160 ºC (325 ºF). Spray 2 Swiss roll tins with nonstick spray. Place the milk, sugar and margarine in a saucepan and heat until the margarine has melted, stirring continuously. Cool and add the whisked eggs. Sift the dry ingredients together and add the aniseed. Add the milk mixture and mix thoroughly. Spoon the mixture into the prepared tins and smooth over. Bake for 30 minutes or until baked through and golden brown. Cut into pieces and dry in the oven at 100 ºC (200 ºF). Makes about 80 rusks. VARIATIONS Replace 1 kg self-raising flour with 1 kg bran-enriched self-raising flour. Add 150 g (250 ml) raisins and 80 g (200 ml) coconut. OR Replace 140 g (250 ml) self-raising flour with 60 g (375 ml) bran.
 

Read more on: starch  |  bake
 

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