- 1kg cake flour
- 3/4 tsp salt
- 3 tbsp baking powder
- 250g cold unsalted butter, cubed
- 1 large egg
- 500ml buttermilk or 3 tbsp Greek yoghurt, topped up to 500ml with milk
- 1 tbsp vanilla essence
- 1 1/2 cups light brown sugar
- Preheat oven to 65°C.
- Grease 2 loaf tins.
- Combine the cake flour, salt and baking powder.
- Rub butter into flour until it looks like breadcrumbs. (You can use a food processor on pulse mode for this step.)
- Transfer breadcrumb mixture to a large bowl.
- Beat the egg. Add buttermilk and vanilla essence to the egg, then add sugar and stir.
- Add egg and buttermilk mixture to dry ingredients and mix in with a knife.
- Knead well by hand until dough becomes elastic. If it’s too sticky, sprinkle with a little flour until it’s no longer sticky.
- Roll mixture into sausage shapes (about the length of your thumb, but a bit thicker) and loosely pack into tins. Alternatively, halve dough and shape into 2 loaves in tins, then cut to size when baked. (I do the loaves.)
- Put tins in oven for about 45 minutes at 65°C to rise.
- Remove from oven.
- Turn oven up to 180°C and bake for 40 to 45 minutes.
- Turn out loaves to cool.
- When cool, gently break balls apart or slice loaves into slices, about 2cm thick, and slice these into fingers.
- Arrange in a single layer on baking trays, with a little space between each rusk. Place in a 65°C oven and leave to dry for about 8 hours. Turn rusks every 2 hours.
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