Ingredients:
1kg Self-raising flour
500g buttermilk
5ml Salt
200ml Sugar
250g softened butter
1 Egg
20ml oil
Method:
Preheat your oven to 180 degrees & prepare a bread tin.
1.) Whisk together your egg & oil. Add your buttermilk.
2.) In a separate bowl, sieve your flour, salt and add sugar. Mix well.
3.) Add your softened butter to the dry ingredients & work it through with your fingertips until it looks like breadcrumbs.
4.) Now mix in your buttermilk mixture. (You can add any seeds / raisins should you want.)
note: Your mixture should be dry & sticky. If there's still a lot of flour left, at tiny bits of milk to scrape down. It's very important to not add too much milk, or this may impact the process. The overall feel of the mixture should be dry.)
5.) Add your mixture to a bread tin & spread into all the corners.
6.) Bake for 45 minutes on 180 degrees & remove when done. Let it cool down & cut into desired size rusks.
7.) Pop the sliced rusks back into the oven at 100 degrees for another 1-4 hours (depending on your oven) to dry.
Note: I have once used a convection oven & my rusks were sliced very thinly, so it was done after an hour. But most of the times this drying part takes about 3-4 hours. So be patient! You do not want to remove them too early. I usually wait until the outside is a little brown in colour.
ENJOY!
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