Rusks Recipe
Ingredients
| Wholewheat | 3 Cup (48 tbs) | |
| Flour | 2 Cup (32 tbs) | |
| Soft brown sugar | 1 Cup (16 tbs) | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Baking powder | 1⁄2 Teaspoon | |
| Carb | 1 Teaspoon, carb | |
| Cream of tartar | 1 Teaspoon | |
| Salt | 1 Pinch |
Nutrition Facts
Serving size: Complete recipe
Calories 4348 Calories from Fat 901
% Daily Value*
Total Fat 103 g158.5%
Saturated Fat 59.7 g298.4%
Trans Fat 0 g
Cholesterol 241.9 mg80.6%
Sodium 484 mg20.2%
Total Carbohydrates 809 g269.6%
Dietary Fiber 73.4 g293.5%
Sugars 203 g
Protein 89 g177.1%
Vitamin A 57.2% Vitamin C
Calcium 42.4% Iron 205.5%
*Based on a 2000 Calorie diet
Directions
Rub in the margarine till like fine crumbs.
Mix with the buttermilk to a soft dough.
Bake at 400° F in a greased loaf tin for 1 - 11/4 hrs.
Let it get cold.
Cut into thick slices and then into fingers.
Place these on the grids of the oven and dry them out thoroughly at 250° F.
Chef
