1 kg self-raising flour
10 ml (2 t) salt
500 g STORK BAKE
375 ml (1½ c) sugar
500 ml (2 c) buttermilk
2 extra-large eggs
Preheat the oven to 180 °C and grease two large loaf tins.
Sift together the flour and salt in a large bowl. Add the Stork Bake and rub it into the dry ingredients until the mixture resembles breadcrumbs. Stir in the sugar.
Beat the buttermilk and eggs together and add to the flour mixture. Stir until combined and divide between
the tins.
Bake for 50-60 minutes until done (a skewer inserted in the middle of each loaf should come out clean). Reduce the oven temperature to 60 °C.
Turn the loaves out and leave to cool slightly. Cut into fingers and arrange on baking trays. Return the rusks to the oven for 4-6 hours until completely dry and crisp.
Leave to cool and store in airtight containers.
Makes 70.
Stork tip:
Out of buttermilk? Mix 250 ml (1 c) full-cream milk with 30 ml (2 T) white vin- ¬egar. Stir or whisk and leave to stand for 5 minutes before using. Or use half milk/half natural yoghurt.
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