Ingredients
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1
-
500
-
500
-
2
-
3
-
-
-
-
-
-
-
-
-
-
Directions
Whole Wheat Buttermilk Rusks, The perfect rusk recipe for dunking in coffee, tea, or hot chocolate I actually sell these rusks to make a little extra money!, Not knowing what ‘rusks’ were, I almost bypassed this recipe, but curiousity got the better of me, & I’m a much happier camper because of that! I actually made the recipe before reading the other reviews (so used the full 2 cups of sugar), & what can I say but that I’m glad I didn’t cut back on it ~ Of course, I have a sweet tooth that needs much satisfhing, so ! The buttermilk I always use is also a low-fat version! This recipe is definitely a keeper for me, & these little tasties will appear often on my finger food counter from now on! [Made & reviewed for 1 of the chefs that I adopted in the current Pick A Chef], This recipe is brilliant, I have to control how many I make or the scales will go over the top!!!
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Steps
|
1
Done
|
Mix Flour, Baking Powder and Sugar. |
|
2
Done
|
Melt Margarine and Beat in Buttermilk Until Creamy. |
|
3
Done
|
Add to Dry Ingredients and Mix Well. |
|
4
Done
|
Press Into Greased Baking Sheet, Pressing Until It Reaches All the Edges and Corners. |
|
5
Done
|
Bake at 180c For 45 Minutes. |
|
6
Done
|
Cut Into Fingers and Spread Out Onto 2 Baking Trays. |
|
7
Done
|
Dry in a 100c Oven For 1 1/2-2 Hours. |
|
8
Done
|
Yum! |
