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Mix the sugar, buttermilk and eggs and whisk well
Mix the baking powder and salt well.
Rub the butter in the flour mix, must look like crumbs.
Mix the flour mix with the buttermilk mix and form dough.
Knead the dough very well.
Roll into buns and pack in greased bread pans.
Bake for 60 to 90 min or until cooked at 180 degrees Celcius
Break the balls apart.
Dry out on a wire rack in an oven of 110 degrees Celcius for about 3 hours with the door opened slightly.
Then close the door and let it cool in the oven.
The rusks should be dry. The alternative is to dry the rusks out at 100 degrees Celcius until the rusks are dry, remember to keep the oven’s door slightly open.
Package the rusks in a light dense container to keep them fresh.
Source: Bake and Brew.
