Buttermilk Health Rusks

Yes, you wait till it is completely cooled down and then cut it.

Hmmm... Yes. At 90 degrees, about 4 hours, oven door slightly open.

My Martha Steward-tendencies dried up by the last sentence. After I made soup, rusks and STITCHED a DOLL from scratch with a needlework machine (I even had to thread the small thread-thingy)(RESPECT to all seamstresses), I no longer had any energy to do anything.

I am making this as we speak. Always a winner, although my oven (and me) are capable of flopping anything.

Ingredients:

1kg Self-raising flour
500g butter
400g sugar
500ml buttermilk
2 eggs
5ml salt

How to?

Sift salt and flour together. Cut butter in pieces and mix it in with your hands. Add sugar, mix.
Mix egg and buttermilk.
Pour into flour mixture and again mix with hands.

*Add cup bran and a cup seeds. (Optional)

Put in whatever pan you're using. In oven at 180 degrees for about an hour.