1 kg spelt flour
3/4 tsp salt
3 Tbsp baking powder
500 ml buttermilk
1 cup unrefined organic brown sugar
1 Tbsp vanilla extract
250g cold Mysthill butter, cut into small blocks
Preheat oven to 160C and line a rimmed baking tray with parchment paper.
In a large bowl sift together the flour, salt and baking powder. Rub the butter into the flour with your fingers until the mixture resembles bread crumbs.
In medium bowl, whisk together the egg, buttermilk and vanilla essence. Add the sugar and stir well.
Make a well in the flour mixture and slowly stir in the wet ingredients to form stiff dough.
Knead until the dough is elastic. If the dough is too sticky add a little flour and continue to knead.
Roll the mixture into balls and loosely pack them onto the baking tray.
Bake for 40 to 45 minutes until golden. Remove from the oven and set aside to cool. Once cool gently break apart and place the rusks back on the baking tray spaced apart.
Turn the oven down to 80C and place the tray back in the oven. Allow the rusks to dry for about 8 hours.
Allow to cool completely before transferring to an air-tight container.
Recipe by Bronwyn Darne