Traditional Buttermilk Rusks

Prep Time:10 minutes
Cook Time:45 minutes (plus overnight drying)

A South African favourite! Rusks make a wonderful early morning snack or any time treat to go with tea, coffee or hot chocolate.

Ingredients(Makes 30+ rusks)
1kg Self-Raising Flour
500g Buttermilk
25ml Sunflower Oil
250g Butter
5ml Salt
200ml Sugar
1 Egg

Method
Preheat oven to 180°C and grease an oven roasting pan.
Sieve the dry ingredients together and rub the butter into the dry ingredients.
Beat together the egg and oil, the mix in the Buttermilk.
Pour the wet mix onto the dry mix and combine thoroughly.
Roll the mixture into little buns and place them close together in the roasting pan.
Bake for 45 minutes then remove from oven and break into individual sections while still hot.
Place the sections onto a cooling rack, spaced well apart.
Leave to dry out in a warming oven overnight, or return to the oven and bake for 3 hours at 120°C

Hints and Tips
When cool, pack the rusks into an airtight container. Great with tea, coffee or hot chocolate!