NO-FUSS BUTTERMILK RUSKS
- 500 g cake flour
- 20 ml baking powder
- 5 ml salt
- 80 ml sugar
- 200 g butter, room temperature and diced
- 300 ml buttermilk
Preheat the oven to 150°C. Grease a 33cm x 11cm loaf tin.
Sift the dry ingredients together in a large bowl.
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 comes out clean.
Remove from the tin and leave to cool. Cut into slices and then thirds. Place on a wire rack.
Turn the oven to the lowest setting and place the wire rack inside. Leave the oven door slightly ajar and dry overnight.
Photo: Melissa Ann Vermeulen