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 eggs

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)