* Please note, in addition to cooking time, this recipe requires +- 8 hours drying time in the oven on a low heat.
Preheat oven to 180°C.
Melt the butter and sugar together.
Beat in the eggs.
Stir in the buttermilk.
Mix in all the remaining dry ingredients, except for the sesame/flax seeds.
On a lined baking tray, shape dough into a rough rectangle.
If using, sprinkle the dough with the sesame/flax seeds.
Bake for 45 minutes to an hour.
Reduce the oven to 100°C.
Once cool, cut/break the cooked rusk dough into pieces.
Dry in the oven for 8 hours on low heat.Recipe reprinted with permission of The Muddled Pantry. To see more recipes, click here.