Buttermilk rusks

Yield: 9999 servings

Measure Ingredient
1 kilograms Self-raising flour
1 cup Nutty wheat
1 pinch Salt
½ litre Buttermilk
1 Egg
1 cup Sugar
250 grams Margarine

Rub margarine into dry ingredients. Mix buttermilk, egg and sugar and add to dry ingredients. Shape into balls a bit smaller than tennis balls and pack closely in greased tins. Bake at 180 celsius for about 1¼ hours. Break up and cool. Put onto trays and dry out in lowest temp. oven with door open very slightly (knife blade) for several hours or over night. Submitted By JAN KULBE On 12-11-94

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