A lovely South African recipe for Egg-free Buttermilk Rusks
200 gram butter
1 cup (200 gram) sugar
280 ml (1 cup and 1 tablespoon) full cream milk, plus 2 tablespoons (30 ml) lemon juice or vinegar or 300 ml (1 cup and 2 tablespoons) buttermilk
¼ teaspoon (1 ml) salt
1 teaspoon (5 ml) cream of tartar
750 gram (6 cups) self-raising flour
Optional: 1 to 2 teaspoons (15 to 30 ml) anise seeds
Pre-heat the oven to 180°C.
Place butter in a bowl and add the sugar. Microwave until the butter has melted.
Add buttermilk – or, if you’re using normal milk, add the milk and lemon juice, and let it stand for 10 minutes until the milk curdles.
Add cream of tartar and salt, and stir well to dissolve.
Add the self-raising flour, stir in, and knead lightly.
Line a baking dish. A pan that measures 20 cm by 20 works well.
Shape dough into 36 balls and pack them tightly into the dish.
Bake for about 50 minutes, until done.
Turn the oven down to 90°C.
Tip the baked rusks onto a wire rack and let it cool down until you can handle it.
Separate the rusks from each other. A fork is really useful for this.
Place rusks on a baking tray. Return to the oven, and dry slowly at 90°C for about 8 hours.
You can double the recipe, but then you will have to bake it for 10 minutes longer.
This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.