BUTTERMILK RUSKS
Ingredients
1,5 kg self raising flour
15 ml baking powder (1 tablespoon heaped)
500 ml sugar (2 cups)
3 eggs
500 g butter or margarine (2 cups)
500 ml buttermilk (2 cups)
45 ml lemon juice (3 tablespoons)
How to make it
Cream eggs and sugar well together
Mix the buttermilk and juice in.
Melt the butter and mix in with the others.
Sift the dry ingredients.
Mix the dry ingredients with your hands in till a stiff dough.
Grease any baking dish.
Make medium size balls with the dough. (150 – 180).
Arrange them very close into the baking dish(es).
Bake at 180 degrees C (360 degrees F) for 60 minutes.
Cut or break the balls into dip size pieces.
Arrange them loosely on a baking tray.
Let them dry out in a oven of 70 degrees C(160 degrees F). overnight.
Turn them arounnd after few hours.
NOTE:
This is how I did it: I put all the dry ingredients in a large bowl. Then I mixed the buttermilk, lemon juice and eggs and gradually added this and the melted butter to the dry ingredients. Thereafter I lightly kneaded the dough with my fingers until it all came together. (And I added about 1 tablespoon of aniseed – called green aniseed here in the UK).
Sharon Ritchie Néé Murray- grouprecipes,com
