Buttermilk Rusks

Preheat the oven to 190ºC (380ºF)

Blend the Whole wheat flour, self raising flour, baking powder, salt & sugar together in a dish.

Add in semi solid butter & rub into the dry ingredients.

Beat the eggs & combine with the buttermilk & sunflower oil.

Blend the fluid into the flour blend & knead gently to accomplish a delicate consistency, which will hold its shape when shaped into a ball, include more flour if too delicate.

Grease 2 loaf tins or a baking tray.

Shape the mixture into balls & place in the loaf tins or baking tray, the balls ought to reach about ²/3 of the route up the side of the tin & ought to be put by each other so that the balls will ascend in an upwards heading whilst baking.

Place in the oven & bake for 40 minutes.

Once baked, remove from oven & turn out onto a cooling rack.

At the point when cool break into individual rusks along the joins shaped by the mixture balls.

Try not to utilize a knife to cut the rusks.

Lessen the oven temperature to 100C (210F) & leave for 4-6 hours, turning ever so often, until the rusks are absolutely dry

They ought to be a light yellow. Try not to permit the buttermilk rusks to become excessively dark as this will ruin the flavor.

Makes ± 50 Buttermilk Rusks relying upon how huge you made the chunks of batter.