Buttermilk rusks

YOU
34 servings
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Dairy

By Food24 November 03 2009
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Ingredients (12)

1.00 kg flour — self-raising
10.00 ml Baking powder
5.00 ml mixed spice — ground
5.00 ml salt
250.00 ml sugar
375.00 ml coconut
50.00 ml sesame seeds
250.00 g butter — grated
2.00 eggs — extra-large
250.00 ml sour cream
250.00 ml Buttermilk — or milk
5.00 ml lemon — essence
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Method:

Preheat the oven to 180 ºC (350 ºF). Spray a 28 x 38 cm oven pan with non-stick spray.
Combine all the dry ingredients. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Whisk the eggs, sour cream, milk and lemon essence together and add to the dry ingredients. Mix until a soft, manageable dough is formed. Roll into balls, or turn into the prepared pan.
Bake for 50 minutes or until done – a testing skewer should come out clean when inserted into the centre of the dough. Cool slightly before turning out onto a wire rack to cool completely. Break into pieces and arrange on a baking sheet. Reduce the oven temperature to 100 ºC (200 ºF) and dry the rusks overnight or until dry.
Store in an airtight container.
Makes about 34 pieces.



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