It just so happens that the next Hilton Little recipe I wanted to try was Buttermilk Rusks – I will do something savoury next, I promise. The reason I wanted to try these buttermilk rusks is because you heat the butter, sugar, salt and buttermilk together and keep the mixture warm, which sounded interesting. Turns out it was lovely to work with but not sure there was much difference with the end result. They are still yummy though.
Taken From Bon Appetit, Mr President
120g (just over ½ cup) white sugar
10ml (2 tsp) salt
500ml (2 cups) buttermilk
1 kg self-raising flour
5ml (1 tsp) baking powder
2 large eggs, beaten
- Preheat the oven to 190°C (275°F).
- In a large saucepan, melt the butter over low heat, and then add the sugar, salt and buttermilk, mixing well. Keep the mixture lukewarm.
- In a mixing bowl, sift together the flour and baking powder.
- Add the eggs to the lukewarm buttermilk mixture, and then stir the mixture into the flour until blended.
- Knead lightly. Roll the dough into balls and pack them close together in two greased loaf tins.
- Bake immediately for about 30 minutes.
- Cool slightly, break into pieces and dry out in a cool oven at 100°C (200°F) for about 12 hours.
- The rusks should be very dry and hard.