Ingredients.

• 1 kg self-raising flour
• 5 ml salt
• 10 ml baking powder
• 250 g sugar
• 40 ml aniseed
• 350 g Dalewood butter at room temperature
• 2 eggs
• 500 ml Dalewood buttermilk

Method.

1. Preheat the oven to 180 °C. Grease a large oven/rusk pan.
2. Sift the flour, salt, baking powder and sugar together in a large bowl and mix in the aniseed
3. Rub the butter into the dry ingredients.
4. Mix the eggs and buttermilk together in a separate bowl. Add to the dry ingredients and cut in with a blunt knife to make a dough.
5. Knead lightly to make sure all the ingredients are mixed well.
6. Press the dough into the prepared oven/rusk pan. 
7. Place in the oven and bake for ±25 minutes.
8. Cool and cut into portions/slices. 
9. Spread them in a single layer on two large baking sheets, with enough space between them for air to circulate and to dry the rusks.
10. Dry out in the oven at 80 °C for about 4 hours, turning the rusks every hour.

(Makes about 70 rusks)