Buttermilk rusks with variations

YOU
80 servings
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Starch

By Food24 November 03 2009
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Ingredients (8)

625.00 ml milk
400.00 g sugar
500.00 g margarine
3.00 eggs — whisked
2.00 kg flour — self-raising
15.00 ml Baking powder
5.00 ml salt
15.00 ml aniseed
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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.



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