Sugar-free buttermilk rusks

Name: Sugar-free buttermilk rusks
Cook time: 240 min
Total time: 240 min
Yield: serving
Cuisine: Bake
Ingredients: 1.00 kg flour self-raising; 1.00 kg flour brown bread; 25.00 ml Baking powder; 15.00 ml salt; 1.00 muesli; 250.00 ml raisins seedless; 500.00 g butter or margerine; 4.00 eggs extra-large; 1.00 Buttermilk

Cooking: 4 hrs

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Starch

By Food24 November 03 2009

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Ingredients (9)

1.00 kg	flour — self-raising
1.00 kg	flour — brown bread
25.00 ml	Baking powder
15.00 ml	salt
1.00	muesli
250.00 ml	raisins — seedless
500.00 g	butter — or margerine
4.00	eggs — extra-large
1.00	Buttermilk

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Method:

Preheat the oven to 180 ºC and spray two oven pans with non-stick spray or grease with margarine. Mix the dry ingredients in a large mixing bowl. Grate the butter on top and rub in until the mixture resembles coarse mealie meal. Beat the eggs and buttermilk together and add to the dry ingredients. Mix well and shape into balls. Arrange in the prepared oven pans and bake for 45-60 minutes or until done and pale brown. Remove from the oven and cool. Break each ball in half with a fork and arrange on baking sheets. Dry out for about 3 hours at 100 ºC, cool completely and store in airtight containers.
Makes 120 rusks.