Buttermilk Rusks Recipe
Yield: 9999 servingsRecipe by luhu.jp
Ingredients:
1 kilo: Self-raising flour,
1: Egg,
1 cup: Nutty wheat,
1 cup: Sugar,
1 pinch: Salt,
250 gram: Margarine,
1/2 liter: Buttermilk,
Directions:
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
1 1/4 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
Source from luhu.jp
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
1 1/4 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
Source from luhu.jp
Tags
Cake/cookie