Directions:
- Preheat oven to 240°C.
- Sift the dry ingredients and stir til well mixed.
- Cut in butter - the mixture should resemble corn meal when done.
- Beat buttermilk and egg together and add to dry ingredients.
- Mix to a firm dough.
- Pinch off golf ball sized pieces of dough and press lightly into rectangular shape approx 2cm thick.
- Place close together in two greased loaf pans (30cm x36cm x 7cm) and brush the sides of each row of balls with oil so that the rusks will break apart easily after being baked.
- Brush with diluted milk.
- Bake at 240C for 10 minutes, then reduce heat to 190C and bake for further 50 minutes.
- Turn out on cooling rack and break in two or three places so that the rusks will cool more quickly.
- When cool, break neatly into individual rusks and allow to dry out in a very low oven (120C).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.13 Kcal (696 kJ) | ||
| Calories from fat | 78.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.69g | 13% | |
|---|---|---|---|
| Cholesterol | 18.53mg | 6% | |
| Sodium | 562.15mg | 23% | |
| Potassium | 109.1mg | 2% | |
| Total Carbs | 19.83g | 7% | |
| Sugars | 3.76g | 15% | |
| Dietary Fiber | 1.75g | 7% | |
| Protein | 2.48g | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 59.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 363 Kcal (1520 kJ) | ||
| Calories from fat | 170.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19g | 13% | |
|---|---|---|---|
| Cholesterol | 40.48mg | 6% | |
| Sodium | 1228.34mg | 23% | |
| Potassium | 238.38mg | 2% | |
| Total Carbs | 43.33g | 7% | |
| Sugars | 8.22g | 15% | |
| Dietary Fiber | 3.82g | 7% | |
| Protein | 5.41g | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.3mg | 6% | |
| Calcium | 129.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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