Lancewood
Lancewood
My Recipe Book My Menu Planner My Shopping List Conversion Tool
Looking for something?
Oops! Please enter text in the search bar
Register Log In
Lancewood Buttermilk Rusks
Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}
84

Share this Recipe

Buttermilk Rusks

Ingredients

1.5 kg self-raising flour
375 ml sugar
10 ml salt
3 extra large egg(s)
500 ml LANCEWOOD® Buttermilk
45 ml milk
500 g butter  or margarine, melted

Method

Preheat the oven to 180°C. Grease a 36 cm x 27 cm x 5 cm deep oven pan.

Sift the flour, sugar and salt together.

Combine the eggs and buttermilk in a bowl. Pour the milk into the buttermilk container and shake well. Add to the egg mixture and beat until smooth.

Add the melted butter and beat until well combined. Add to the dry ingredients and mix to form a smooth dough.

Press into the prepared pan. Bake for 45 minutes. Leave to cool slightly in the pan.

Turn out onto a wire rack and leave to cool completely.

Cut into rusks and place in the oven heated to 100°C to dry out (approximately 4 - 5 hours or overnight).

Store in an airtight container.

Share this Recipe

CONVERSION TOOL

Made with this Product(s)

CONVERSION TOOL

Made with this Product(s)

Latest Recipes

Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}