Versatile Rusks

Directions

1. 1
   Melt margarine and beat with buttermilk until creamy.
2. 2
   Mix dry ingredients well.
3. 3
   Mix buttermilk mixture with dry ingredients.
4. 4
   Adjust consistency of mixture with flour until it isn't sticky, but not dry.
5. 5
   Divide mixture between two 30cm x 20cm baking trays.
6. 6
   Bake at 180°C for 45 minutes.
7. 7
   Cut into fingers (we like them about 2,5cm x 10cm).
8. 8
   Place them on trays with space between them.
9. 9
   Bake at 100°C for 2-3 hours to dry them out.
10. 10
    Serve dipped in tea or coffee.
11. 11
    Yummy!