|580 ml||self-raising flour|
|375 ml||brown sugar|
|45 ml||salted butter — soft|
|4||eggs — large|
|250 ml||LANCEWOOD® Buttermilk|
|60 ml||smooth apricot jam|
|5 ml||Robertson's vanilla essence|
Pre-heat the oven to 180°C.
Line a 33cm x 22cm cake tin with baking paper.
Combine the flour and sugar. Rub the butter into the dry mixture until it resembles coarse breadcrumbs.
Whisk the eggs, buttermilk, custard, cream, jam, vinegar and vanilla essence together.
Combine the wet and dry mixture and whisk until combined.
Transfer the mixture to the lined tin and bake, 35 mins or until a cake tester comes out clean.
Cool for at least 30 mins before slicing into 36 fingers.
Preheat the oven to 100°C.
Arrange the rusks on a tray and bake for 1 hour 30 mins.
Turn the rusks over and bake, 1 hour 30 mins.
Turn off the oven, keep the door closed and leave the rusks to dry out overnight.
Store in an airtight container.
TIP: For a nutty twist, stir in 150g chopped pecans when combining the dry and wet ingredients.