Rusks are an all-day favourite, which is probably why they are so loved. A morning snack, a dessert treat or a dip with afternoon tea – it is versatile and delicious.
Ingredients
10ml salt
750g margarine (preferably not butter)
625ml (500 g) sugar
15ml whole aniseed (optional)
2kg Snowflake self-raising flour
3 extra-large eggs
1.5 litres buttermilk
Method
- Sift flour and salt together. Rub in margarine with fingertips until mixture resembles fine breadcrumbs. Add sugar and aniseed.
- Whisk eggs and buttermilk together. Add to dry ingredients and mix well to a soft dough.
- Shape into balls and place into two greased 24 x 34 cm oven pans. Bake in a preheated oven at 160 °C for 20 minutes. Reduce oven temperature to 150 °C and continue baking for about 30 minutes.
- Turn out onto wire racks to cool slightly. Cut or break into pieces while still warm. Dry out in a cool oven at about 70 °C for 6 – 8 hours, or overnight. Store in an airtight container.
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