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Recipe - South African Buttermilk Rusks by Flower Girl    Ingredients   1.240kg / 2lb12oz flour (I use 1kg wholemeal and the rest white) 2 teaspoons baking powder 2 teaspoons bicarbonate of soda 2 teaspoons cream of tartar 2 teaspoons of salt 250g / 9oz butter ½ cup raisins (optional) 2 eggs 1 ½ cups brown sugar 2 cups buttermilk 1 cup oil - (1 cup=250ml) Difficulty: Low Vegetarian: No Hits: 1412 Rating: No votes Date added;: 13.Dec.2007 Author: simon Instructions   Preheat the oven to 190C/380F Grease three loaf tins of base measurement 20cmx10cm / 8”x 4” approx or any combination of deep baking dish that adds up to about the same. In a large mixing bowl sift together the flour, baking powder, bicarbonate of soda, cream of tartar and salt. Cut the butter into small cubes and rub into the flour. Add the raisins if you are using them. You can experiment with various nuts and seeds as well, though the rusks are equally good plain. In another bowl mix together the buttermilk, sugar, eggs and oil and beat until well combined. Stir liquid into dry ingredients and mix then knead to a firm dough. Form the dough into balls about the size of a ping-pong ball and pack them tightly in one layer into the loaf tins. I usually get six rows of three into each of my tins. Bake for 45 minutes. Turn out onto a rack and leave to cool for 30 minutes before breaking up into individual rusks along the joins of the balls. Dry in a low oven 100C/200F for 4-5 hours until the centre is completely dry. These can be kept for ages in an airtight container. Warning: crumbs guaranteed on the sofa, in the bed, over the carpet and the car seats! Copyright 2006 Kit Heathcock Kit Heathcock - worked and travelled in Italy for many years, is passionate about food and loves being a fulltime mother. Co-creator of A Flower Gallery home of original flower pictures and Food and Family! Article Directory: http://www.articledashboard.com Recipe Rating 1 (Bad) 5 (Good)

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