1 kg self-raising flour
5 ml salt
10 ml baking powder
250 g sugar
40 ml aniseed
350 g Dalewood butter at room temperature
500 ml Dalewood buttermilk
Preheat the oven to 180 °C. Grease a large oven/rusk pan.
Sift the flour, salt, baking powder and sugar together in a large bowl and mix in the aniseed
Rub the butter into the dry ingredients.
Mix the eggs and buttermilk together in a separate bowl. Add to the dry ingredients and cut in with a blunt knife to make a dough.
Knead lightly to make sure all the ingredients are mixed well.
Press the dough into the prepared oven/rusk pan.
Place in the oven and bake for ±25 minutes.
Cool and cut into portions/slices.
Spread them in a single layer on two large baking sheets, with enough space between them for air to circulate and to dry the rusks.
Dry out in the oven at 80 °C for about 4 hours, turning the rusks every hour.
(Makes about 70 rusks)
Courtesy of Christine Capendale