BUTTERMILK PECAN RUSKS

INGREDIENTS:

1.5kg cake flour

9 heaped teaspoons baking powder

1 tsp salt

500g butter (or baking margarine)

2 large eggs

2 cups buttermilk

2 cups castor sugar

1.5 tsp vanilla essence

  1. cup chopped pecan nuts (optional)

METHOD:

  • Sift flour, baking powder and salt into a large bowl.
  • Roughly chop nuts
  • Beat butter till soft; Whisk eggs together then add your buttermilk and vanilla essence; add this mixture to your butter and beat until blended.
  • Mix flour mixture into buttermilk mixture, add nuts and knead well until firm dough is formed.  If it is easier, once the dough starts to come together, turn out onto a lightly floured surface and knead until all ingredients are combined and a firm dough is formed
  • Grease a large baking tray and flatten the dough into the tray with a rolling pin (about 2cm in height)
  • Bake at 180 degrees for 30 minutes
  • Cool off in tray on cooling rack.  Once cool, cut into slices.
  • Arrange slices on two baking trays and pop back in the over at 100 degrees for about 5 hours with the door slightly open (use a wooden spoon in the door).  Switch off your oven and leave the trays in with the door closed overnight.

Enjoy dunking them in your cup of tea or coffee 😊

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