What do you do when one of your best friends crosses the world to live on the far side for six months before returning home… Well you bake of course!!! Especially one of her recipes. So here folks is the recipe for Aunty Muffin’s Buttermilk Rusks.
Let’s Meet The Players:
I love that there is nearly no measuring, just buy the ingredients in the correct package size and you will be fine!!!
(Can you spot the difference?!?)
- 500 g butter
- 500 ml buttermilk
- 2 eggs
- capful of vanilla essence
- 1 kg of self raising flour
- 1 1/2 cups of sugar
- 2 teaspoons of baking powder
Let’s Play The Game:
Step 1: Melt the butter.
Step 2: Add the buttermilk and the eggs and the vanilla.
Step 3: Stir together.
Step 4: Get your Celebrity Chef involved! Pour your flour into a large bowl.
Step 5: Add the rest of your dry ingredients, your baking powder and sugar, to the bowl.
Step 6: Add your wet ingredients and dry ingredients together and mix away. Pop the mixture into a greased baking pan and bake for about 25 minutes at 180 degrees Celcius (or 350 degrees Fahrenheit).
Step 7: Once a sharp knife comes out of the mixture clean remove the cake from the oven and allow it to cool for a few minutes. Then turn it out of the pan and allow it to cool on a rack. When it has cooled completely cut the cake into bite sized bits and pop them onto baking trays and back into the oven on a very low heat for a couple of hours – until they are totally dried out and crunchy!!! And you are done.
Luckily we had a half a spit of rain, so we made some hot chocolate:
Some blocks of Lindt broken into warm milk.
And snuggled down to some serious stories and rusk dunking!!!
That’s us. Bon Apetito.
P.S. These store really well in a sealed container and make a great “make in advance” gift.