Buttermilk Rusks
No farm kitchen would be complete without a container of rusks for dunking in the coffee

1.8 kg cake flour
500 gms margarine
300 gms sugar
40 ml cream of tarter
20 ml baking soda
750 ml buttermilk
2 eggs beaten
1 tsp salt

Blend flour sugar, cream of tarter through a sieve, rub in the margarine to form a crumbly mixture. To the buttermilk add baking soda and beat. Add beaten eggs and the buttermilk to the flour mixture and knead to a soft dough.

Break off pieces of dough and form small buns.

In a deep well-greased bread pan place the buns close together, bake at 180 deg for 45 mins or longer depending on size of pan. Allow to cool and break off individual rusks.

Place rusks in a cool oven or the warming draw to allow to dry.