Today's recipe is: Buttermilk rusks! These rusks are like biting into a little, crunchy heaven! They are absolutely divine! They have a wonderful flavour and they are the perfect accompaniment to your cup of tea! I got this recipe when I was at Silwood, so you are sure to enjoy them (as any recipe from Silwood is sure to tickle your tastebuds) Try them, you will not be disappointed!
Buttermilk Rusks:
Ingredients: ( I halved this recipe and it made +/- 30 medium sized rusks)
- 10 Cups Self Raising Flour
- 5ml salt
- 500g Butter
- 3 extra large eggs, beaten
- 2 x 500ml cartons of buttermilk
- 500ml sugar
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| Ingredients |
Method:
- Preheat the oven to 190 degrees centigrade.
- Grease 4 loaf tins or a large roasting pan.
- Sift together flour and salt
- Rub in the butter and add the sugar. Make a well in the centre and pour in the buttermilk and the beaten eggs.
- Mix to form a thick scone- like textured dough.
- Spread into the prepared roasting pan or loaf tins.
- Bake until risen and golden brown. (+/- 1 hour)
- Turn out of the pan and allow to cool before cutting into desired rusk shapes.
- Dry the rusks out in a cooled oven/ in a fan oven at 80 degrees centigrade for four hours or overnight. Until wonderfully crisp.
- Enjoy with a cup of tea.
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| After 1st Baking |
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| Dried and ready to eat! |
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| Delicious and ready to share with friends. |
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| Dunk into your tea, and enjoy! |
Recipe Source:
Silwood School of Cookery
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