Old-fashioned buttermilk rusks

Name: Old-fashioned buttermilk rusks
Yield: 44 servings
Cuisine: Bake
Ingredients: 2.00 kg flour self-raising; 10.00 ml salt; 500.00 ml sugar; 500.00 g butter; 500.00 ml Buttermilk; 3.00 eggs whisked

44 servings

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Dairy

By Food24 November 03 2009

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Ingredients (6)

2.00 kg	flour — self-raising
10.00 ml	salt
500.00 ml	sugar
500.00 g	butter
500.00 ml	Buttermilk
3.00	eggs — whisked

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Method:

Preheat the oven to 180 °C and spray a few loaf tins with non-stick spray or butter lightly.
Combine the dry ingredients.
Melt the butter and add the buttermilk. Add the eggs, beating until well blended.
Add to the dry ingredients and mix to form a soft dough. Shape into balls, arrange in the prepared loaf tins and bake for about one hour until cooked and light brown.
Leave to cool in the tins for a few minutes before turning out onto wire racks to cool completely. Break into pieces, arrange on baking sheets and dry out at 100 °C until dry and crisp.