Name: Buttermilk Rusks
Prep time: 1 h
Cook time: 1 h
Yield: 200
Ingredients: Butter - 2 ½ sticks; White sugar - 2 ½ cups; Buttermilk - 2 cups; Eggs - 2 large; Self-rising flour - 8 cups; Granola - 5 cups; Baking powder - 5 teaspoons; Salt - 1 ½ teaspoons

Recipe information

Cooking:

1 hour

Servings per container:

200

Source:

More details

Ingredients for - Buttermilk Rusks

1. Butter - 2 ½ sticks

2. White sugar - 2 ½ cups

3. Buttermilk - 2 cups

4. Eggs - 2 large

5. Self-rising flour - 8 cups

6. Granola - 5 cups

7. Baking powder - 5 teaspoons

8. Salt - 1 ½ teaspoons

How to cook deliciously - Buttermilk Rusks

1. Stage

Preheat the oven to 350 degrees F (180 degrees C). Grease cake pans. You can use 9x13-inch pans, round cake pans, or loaf pans.

2. Stage

Melt butter in a saucepan over medium-low heat. Remove from heat and mix in sugar, buttermilk, and eggs.

3. Stage

Combine self-rising flour, granola, baking powder, and salt in a bowl. Add to the butter mixture and mix until well combined. Batter will be sloppy. Divide into thirds, and then divide each third into small balls. Place into the prepared cake pans side by side.

4. Stage

Bake in the preheated oven until cooked fully through, 45 to 60 minutes. Remove from oven and gently place on baking sheets.

5. Stage

Reduce oven temperature to 200 degrees F (95 degrees C). Bake rusks on low temperature until dry and crunchy, 2 to 3 hours. Depending on the size of your rusks this can take several hours.