Aniseed rusks

Mix together the flour and salt, rub in the butter.
Dissolve the sugar in 2 cups of milk (set the other cup of milk aside, to use if your mixture is too dry).
Cool the milk mix to luke-warm.
Whisk the eggs, beat into the milk and sugar.
Stir the milk mixture into the flour with a wooden spoon, adding extra milk if needed.
Turn out
onto a floured surface, knead very well, at least 150 times! until
smooth and elastic (even though it’s not a yeast mixture, this step is
necessary).
Squeeze off balls of dough, tuck them into greased pans (the batch will fill 3 loaf tins)
Bake at 180°C until well-risen and golden brown.
Turn out onto cake racks, cool until you can comfortably handle the loaves.
Very gently ease the rusks apart, and lay out onto your oven racks to dry.
Dry out for at least 12 hours at a very low heat, 50°C, leaving the oven open a crack to allow air to circulate.

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