The long dry is the whole point. Rushing it gives you dry cake, not rusks.
Ingredients
- 1 kg self-raising flour
- 5 ml salt
- 250 g butter melted
- 200 g sugar
- 2 eggs
- 500 ml buttermilk
- 100 g bran or oats optional
Method
Bake
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Heat the oven to 180°C and grease a large deep roasting tin.
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Mix the flour, salt and sugar in a very large bowl.
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Whisk the melted butter, eggs and buttermilk together.
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Pour the wet into the dry and mix to a soft, sticky dough. Do not overwork it.
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Roll into balls roughly the size of a golf ball and pack them into the tin, touching.
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Bake for 45 to 50 minutes, until risen and golden and a skewer comes out clean.
Dry
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Turn out and cool completely, then break the rusks apart along the seams.
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Arrange on wire racks in a single layer.
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Dry at 100°C for 3 to 4 hours with the oven door slightly ajar, until completely hard right through.
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Cool fully before storing, or they will go soft in the tin.