|1250.00 g||flour — self-raising|
|5.00 ml||Robertson's baking powder|
|750.00 ml||LANCEWOOD® Buttermilk|
|10.00 ml||vanilla — essence|
|2.00||eggs — large|
Set the oven to 180 ºC.
Sift together flour, baking powder and salt.
Add the sugar and aniseed. Rub in the butter until the mixture resembles coarse breadcrumbs.
Add buttermilk, vanilla essence and eggs and mix to combine well.
Shape dough into balls and place in greased square or loaf tins. Bake in a preheated oven for 20 minutes, then reduce heat to 150 ºC and bake for a further 30 minutes.
Remove from the oven and turn onto a wire rack. Break dough into pieces while still warm and leave to cool on the wire rack.
Place on baking trays and dry out in the warming drawer overnight, or at 50 ºC in the oven, turning occasionally.