CITRUS POPPY SEED RUSKS

I simply love lemon. Combined with poppy seeds – what better flavors for a different rusk.
Makes about 60

250 g butter or margarine
375 ml (300 g) sugar
6 extra-large eggs
4 x 250 ml (560 g) self-raising flour
5 ml salt
250 ml buttermilk
30 ml grated lemon rind
80 ml (50 g) poppy seeds

Cream butter and sugar together.
Add eggs, one at a time, beating well after each addition, until light and creamy.
Sift flour and salt together.
Add to egg mixture, alternately with buttermilk and mix well.
Add lemon rind and poppy seeds.
Spoon into two greased 22.5 cm loaf pans.
Bake in a preheated oven at 180°C for about 50 minutes.
Turn out onto wire racks to cool completely.
Cut each loaf into 10 slices, then cut each slice into three again.
Dry out in a cool oven at about 70°C for 6 – 8 hours, or overnight.
Store in an airtight container.

Recipe and photo: Sarie van Vuuren