Versatile Rusks
Ingredients
Instructions
- Melt margarine and beat with buttermilk until creamy.
- Mix dry ingredients well.
- Mix buttermilk mixture with dry ingredients.
- Adjust consistency of mixture with flour until it isn't sticky, but not dry.
- Divide mixture between two 30cm x 20cm baking trays.
- Bake at 180°C for 45 minutes.
- Cut into fingers (we like them about 2,5cm x 10cm).
- Place them on trays with space between them.
- Bake at 100°C for 2-3 hours to dry them out.
- Serve dipped in tea or coffee.
- Yummy!
Nutrition & Diet Analysis (per serving)
199
kcal
10% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).