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Lancewood Buttermilk Rusks
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Lancewood 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.

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