6 INGREDIENT BUTTERMILK RUSKS
9 x cups (2250 ml) self raising flour
500 ml sugar
1 pinch of salt
500 g Stork Bake
500 ml maas / buttermilk
Mix the flour, sugar and salt together and rub in the Stork Bake until the mixture resembles fine bread crumbs.
Mix buttermilk and eggs together and mix with flour. Work into a dough and then divide mixture between 3 greased loaf tins.
Bake at 180°C for 1 hour or until cooked through. Remove from tins and allow to cool.
Cut into rusks and then arrange on baking trays.
Dry the rusks in a cool oven of 100°C for 2 – 3 hours until crispy and dry.
Store in airtight containers.
Recipe posted by Lesdee Gloak Bam
Photo: Lesdee Gloak Bam