Ingredients

Makes 4 dozen

• 500g Butter
• 1 ½ cups White Sugar
• 3 Eggs
• 1 tsp Salt
• 500ml Buttermilk
• 1.5 kg Self-rising flour

Method

1. Preheat oven to 180C. Line baking trays with spray and cook.
2. In a microwave save bowl melt the butter. Allow to cool slightly before adding the buttermilk and eggs.
3. In a mixing bowl combine the flour, sugar and salt together. Add the wet ingredients to the dry ingredients and combine till a soft dough is formed.
4. Press the dough out into prepared baking trays, and cut the rusk according to desire sizes.
5. Bake for 30-35 min or until golden brown on top.
6. Remove from the oven and turn the oven down to 50 – 100C.
7. Cut loose the rusk pieces from one another and place them on a baking tray leaving a small space between each rusk.
8. Place back in the oven for 6-8 hours or overnight until the rusks are hard in the middle as well.