Makes about 48 rusks
Preparation time: 20 minutes
Baking time: about 45 minutes (excluding drying time)
Oven temperature: 180°C and 100°C
• 500g butter at room temperature
• 200g (250ml) sugar
• 2 eggs
• 1.5kg (11 x 250ml) self-raising flour
• pinch of salt
• 15ml baking powder
• 500ml lukewarm water
• whisked egg or milk, to glaze
1 Preheat the oven to 180°C. Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, whisking well after each addition.
2 Sift the dry ingredients together and mix, alternating with the water, into the egg mixture to form a soft dough.
3 Knead the dough until it just comes together. Pinch off small balls and pack into a greased roasting pan lined with baking paper. The size of the balls will determine the size of the rusks and the tighter the balls are packed, the better they will hold each other up while they bake. Brush with beaten egg or milk.
4 Bake for 45 minutes or until golden brown and risen. Cool slightly, then turn out onto a rack to cool completely. Separate the rusks and arrange on baking trays. Dry them out at 100°C until crispy (it takes about 4–6 hours).