Honey and buttermilk rusks

Recipe from: 9/11/1997 12:00:00 AM
Ingredients 11
Servings 80
Time

Ingredients

  • 3
    Litres
    cake flour
  • 65
    ml
    baking powder
  • 20
    ml
    salt
  • 15
    ml
    aniseed
  • 375
    g
    butter
  • 3
    extra-large eggs
  • 250
    ml
    sugar
  • 254
    ml
    honey
  • 7
    ml
    bicarbonate of soda
  • 7
    ml
    cream of tartar
  • 250
    ml
    buttermilk (approximately)
 

Method

45-50 minutes
 
Preheat the oven to 180 ºC (350 ºF). Spray an oven roasting tin with non-stick spray, or grease with butter or margarine. Sift together the cake flour, baking powder and salt. Add the aniseed and rub in the butter until the mixture resembles fine breadcrumbs. Whisk the eggs until foamy and add the sugar and honey. Mix the bicarbonate of soda and cream of tartar with the buttermilk and add to the egg mixture. Beat well until the sugar has dissolved. Add the egg mixture to the dry ingredients and mix to form a stiff dough. Add more buttermilk if necessary. Make small balls and pack tightly in the prepared baking tin. Bake for about 45 to 50 minutes or until a testing skewer comes out clean. Break into pieces and transfer to baking sheets. Dry out completely at 100 ºC.
 

Read more on: bake  |  dairy
 

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