Buttermilk Rusks with Aniseed




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

2 eggs

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