Would you like to try baking rusks for us, but you aren't sure how to get started? Here is a simple recipe that has been used by one of our twelve-year-old volunteers - you can master it as well!
FAVOURITE BUTTERMILK RUSKS
Preparation Time: 30 Minutes
Cook Time: 20 minutes
Serves: Makes about 200
A classic buttermilk recipe. sure to be enjoyed by the whole family.
Ingredients
10ml salt
750g margarine (preferably not butter)
625ml (500 g) sugar
15ml whole aniseed (optional)
2kg Snowflake self-rising flour
3 extra-large eggs
1.5 liters buttermilk
Preparation Time: 30 Minutes
Cook Time: 20 minutes
Serves: Makes about 200
A classic buttermilk recipe. sure to be enjoyed by the whole family.
Ingredients
10ml salt
750g margarine (preferably not butter)
625ml (500 g) sugar
15ml whole aniseed (optional)
2kg Snowflake self-rising flour
3 extra-large eggs
1.5 liters buttermilk
Method
Sift flour and salt together. Rub in the margarine with fingertips until the mixture resembles fine breadcrumbs. Add sugar and aniseed.
Whisk eggs and buttermilk together. Add to dry ingredients and mix well to a soft dough.
Shape into balls and place into two greased 24 x 34 cm oven pans. Bake in a preheated oven at 160 °C for 20 minutes. Reduce oven temperature to 150 °C and continue baking for about 30 minutes.
Turn out onto wire racks to cool slightly. Cut or break into pieces while still warm. Dry out in a cool oven at about 70 °C for 6 - 8 hours, or overnight. Store in an airtight container. ... See more
