Ingredients
- 2 cups unbleached white flour
- 2 cups whole wheat bread flour (coarsely ground if possible)
- 2 eggs
- ¾ cup sugar
- ½ tsp salt
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ cup melted butter
- 1 cup buttermilk
- 2 tsp pure vanilla extract
Method
- 1. Preheat oven to 400 degrees. In a large mixing bowl, thoroughly mix the dry ingredients.
- 2. Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough.
- 3. Turn the dough onto a well-floured surface and roll or pat it to about a ½ inch thickness.
- 4. Cut the dough into rectangles about 2 by 4 inches. Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little.
- 5. Place the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry.
- 6. The finished rusks should be very dry and hard.
- 7. Cool and store in an airtight container.
