Rusks, Rusks, Rusks!

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

Ingredients

Method:

1. Preheat the oven to 190 degrees centigrade.
2. Grease 4 loaf tins or a large roasting pan.
3. Sift together flour and salt
4. Rub in the butter and add the sugar. Make a well in the centre and pour in the buttermilk and the beaten eggs.
5. Mix to form a thick scone- like textured dough.
6. Spread into the prepared roasting pan or loaf tins.
7. Bake until risen and golden brown. (+/- 1 hour)
8. Turn out of the pan and allow to cool before cutting into desired rusk shapes.
9. Dry the rusks out in a cooled oven/ in a fan oven at 80 degrees centigrade for four hours or overnight. Until wonderfully crisp.
10. Enjoy with a cup of tea.

After 1st Baking



Dried and ready to eat!



Delicious and ready to share with friends.



Dunk into your tea, and enjoy!

Recipe Source: Silwood School of Cookery