Food recipes
Whole Wheat Buttermilk Rusks
Whole Wheat Buttermilk Rusks Ingredients: wheat flour, white, all-purpose, unenriched margarine, regular, 80% fat, composite, stick, without salt milk, buttermilk, fluid, cultured, lowfat sugars, granulated leavening...
Whole Wheat Buttermilk Rusks
Ingredients:
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
Directions:
Mix flour, baking powder and sugar.
Melt margarine and beat in buttermilk until creamy.
Add to dry ingredients and mix well.
Press into greased baking sheet, pressing until it reaches all the edges and corners.
Bake at 180C for 45 minutes.
Cut into fingers and spread out onto 2 baking trays.
Dry in a 100C oven for 1 1/2-2 hours.
YUM!
Ingredients:
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
Directions:
Mix flour, baking powder and sugar.
Melt margarine and beat in buttermilk until creamy.
Add to dry ingredients and mix well.
Press into greased baking sheet, pressing until it reaches all the edges and corners.
Bake at 180C for 45 minutes.
Cut into fingers and spread out onto 2 baking trays.
Dry in a 100C oven for 1 1/2-2 hours.
YUM!