ERNA’S BUTTERMILK RUSKS
Heat oven to 180 degrees C.
Ingredients:
1kg Self raising wheat flour,
1.5 teaspoons baking powder,
1/2 t salt,
250g butter,
500ml buttermilk,
4 eggs.
Mix wet ingredients together, add dry ingredients slowly and incorporate well. Spread onto a buttered and floured baking tray +- 20mm in depth (300x500mm +-). Mark with a knife the rusk sizes. Bake for +-30-40mins. Check halfway through for irregular baking, and turn if needed. Cut the markings through while still hot. Put out on oven rack and dry for a few hours on +-50degrees C.
RECIPE AND PHOTO: Erna Judd
