Reuben's Mother In Law Rusks are the perfect breakfast treat. Picture Craig Fraser
Mother-In-Law Butter Milk Rusks (Makes about 18)
1kg self-raising flour
1 teaspoon baking powder
2 cups buttermilk
500g block/solid margarine
1½ cups sugar
Preheat the oven to 180° C.
Coat a baking tin with cooking spray
Mix the flour, baking powder and a pinch of salt together in a bowl.
In a large jug, whisk the eggs and buttermilk together.
Melt the margarine and sugar in a saucepan over medium heat, then add this mixture to the flour.
Pour the egg mixture into the flour, and mix well until a soft dough forms.
Press the dough into the baking tin and bake for about 30 minutes.
Cut into rusk shapes and dry them for 2 to 3 hours in the oven at 50°C.
* Published in Reuben At Home (Quivertree Publications)