Buttermilk rusks

12 servings Prep: 20 mins, Cooking: 5 hrs
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Flop-proof teatime treats to munch on.

By Food24 October 04 2010
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Ingredients (7)

1 kg flour — self-raising
5 ml salt
7 ml Robertson's baking powder
300 g sugar
250 g butter
450 ml LANCEWOOD® Buttermilk
2 eggs — beaten
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Method:

Preheat the oven to 180ºc.
Butter some bread tins.
Sift the flour, salt and baking powder together.
Add the sugar and mix.
Add butter and rub into the dry ingredients until it resembles crumbs.
Beat the buttermilk and eggs together, add to the flour mixture, and mix till a soft dough.
Roll into small balls and put into the prepared tins.
Bake for 30 minutes; reduce the heat to 150ºc and bake for another 30 minutes.
Reduce oven to 80ºc.
Remove from oven, cool down slightly and remove from tins. Let it cool down longer and break into pieces. Cool down completely.
Place onto baking tins and let it dry out in the oven for 4 hours. Leave the oven door slightly open.
Store in an airtight container.

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