Buttermilk Rusks

I am not really known as a baker but I have been making these rusks at least twice a month for the last 10 years and have NEVER had a flop.

With two growing boys, a husband and two very spoiled dogs ( who are programmed to expect rusks with OUR coffee), when the rusk tin is empty panic sets in!

I got this recipe from my mother-in-law and it is one of the most wonderful gifts she could have given me. It sustains our family summer and winter and provides a crunchy nibble when anyone's feeling hungry. We eat them with or without dunking and they really are a staple food in my cupboard.

I tend to add or change a few ingredients depending on what is in my cupboard but it always turns out great.

Ingredients

• 350gm melted margarine
• 2 cups sugar
• 1kg Self raising flour ( I sometimes use "bran rich")
• 3 eggs
• 500ml buttermilk
• 1 cup all bran flakes/cornflakes/weetbix (optional- depending on what's in the cupboard)
• 1/4 cup mixed seeds (sunflower, linseed, sesame -also optional but great)
• 1/2 cup raisins (optional - unless you are my friend Estelle - then definitely NOT)

Method

• Preheat oven to 180°C
• Grease a 24cmx30cm tin
• Mix all ingredients together and scrape into tin
• Bake for approx 1 hour or until a skewer comes out clean
• Remove and cool

Freshly cut rusk fingers

This is the part where I normally have to post a guard! Slice the loaf into fingers and try not to let everyone eat the warm fingers with butter! Place the fingers onto flat baking trays and dry overnight in a warm oven (about 70°C).

Remove from oven and store in your rusk tin. Be prepared to bake again in about two weeks!

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