1kg self-raising flour
10ml baking powder
1 cup sultanas
1 cup unsalted crushed macadamia nuts
Pre-heat oven at 180C.
Sift all the dry ingredients together in a large bowl.
Rub in the butter and add eggs as well as oil and mix together. Add sultanas and macadamia nuts
Make a well in the centre and then add the buttermilk and knead well.
Transfer dough into 2 inch deep baking dish and press dough evenly onto baking sheet (about 1 inch in diameter)
Put the baking dish into oven and bake for 45 minutes.
Take rusks out and cut into pieces. Return rusks (in baking dish) to oven and dry them out in a low oven for 5 hours (or overnight).
RESEP INGESTUUR DEUR – Chinelle Van Der Westhuizen
FOTO – Chinelle Van Der Westhuizen en Thalia Botha-Rondganger