Homemade rusks

* Please note, in addition to cooking time, this recipe requires +- 8 hours drying time in the oven on a low heat.

Preheat oven to 180°C.

Melt the butter and sugar together.
Beat in the eggs.
Stir in the buttermilk.

Mix in all the remaining dry ingredients, except for the sesame/flax seeds.                                   

On a lined baking tray, shape dough into a rough rectangle.

If using, sprinkle the dough with the sesame/flax seeds.

Bake for 45 minutes to an hour.

Reduce the oven to 100°C.

Once cool, cut/break the cooked rusk dough into pieces.

Dry in the oven for 8 hours on low heat.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, click here.