No-fuss buttermilk rusks
A rusk dunked into tea or coffee is the perfect morning snack and these rusks are so easy to make.
Preparation time: 15 minutes Cooking time: 1¼ hours Drying time: overnight
500 g (4 c) cake flour 20 ml (4 t) baking powder 5 ml (1 t) salt 80 ml (¹⁄₃ c) sugar 200 g butter at room temperature, diced 300 ml buttermilk
Preheat the oven to 150 °C and grease a 33 x 11 cm loaf tin. 1 Sift the dry ingredients together in a large bowl. 2 Rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Add the buttermilk and mix well. Transfer to the tin and bake for 1 hour or until a skewer inserted in the middle comes out clean. 3 Remove from the tin and leave to cool. Cut into rectangles and put on a wire rack. 4 Turn the oven to the lowest heat setting and place the rack with the rusks inside. Leave the oven door slightly ajar and leave overnight. When dried, leave to cool completely and store in an airtight container.