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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Buttermilk Rusks Ingredients:
1 1/5 kg flour |
2 teaspoons baking powder |
2 teaspoons bicarbonate of soda |
2 teaspoons cream of tartar |
2 teaspoons of salt |
250 g butter |
2 eggs |
1 1/2 cups brown sugar |
2 cups buttermilk |
1 cup oil |
Directions:
1. Preheat the oven to 190C/380F
2. Grease three loaf tins of base measurement 20cmx10cm / 8?x 4? approx or any combination of deep baking dish that adds up to about the same.
3. In a large mixing bowl sift together the flour, baking powder, bicarbonate of soda, cream of tartar and salt. Cut the butter into small cubes and rub into the flour. Add the raisins if you are using them. You can experiment with various nuts and seeds as well, though the rusks are equally good plain.
4. In another bowl mix together the buttermilk, sugar, eggs and oil and beat until well combined. Stir liquid into dry ingredients and mix then knead to a firm dough.
5. Form the dough into balls about the size of a ping-pong ball and pack them tightly in one layer into the loaf tins. I usually get six rows of three into each of my tins. Bake for 45 minutes.
6. Turn out onto a rack and leave to cool for 30 minutes before breaking up into individual rusks along the joins of the balls. Dry in a low oven 100C/200F for 4-5 hours until the centre is completely dry. These can be kept for ages in an airtight container.
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