Rusks (Dairy-Free Version)

Ingredients

• 4 cups Self-raising flour
• 1 cup Vegan butter (like Miyoko's)
• 1 cup Sugar
• 2 large Eggs
• 1 cup Dairy-free milk (oat or soy)
• 1/2 teaspoon Salt
• 1 tablespoon Anise seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C.
2. 2In a large mixing bowl, combine the 1 cup of vegan butter and 1 cup of sugar. Beat them together until the mixture is light and fluffy.
3. 3Add the 2 large eggs to the creamed mixture, one at a time, beating well after each addition. Then, stir in the 1 cup of dairy-free milk until just combined.
4. 4In a separate medium bowl, whisk together the 4 cups of Self-raising flour, 1/2 teaspoon of salt, and 1 tablespoon of anise seeds.
5. 5Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large mixing bowl, mixing until the dough is just combined and no dry streaks of flour remain. Do not overmix.
6. 6Press the dough evenly into a baking pan. Bake in the preheated oven at 175°C for 30 to 40 minutes, or until a toothpick inserted into the center of the dough comes out clean.
7. 7Remove the pan from the oven and let the baked dough cool completely in the pan. Once cooled, cut the dough into rusk-sized pieces.
8. 8Arrange the cut rusk pieces on a baking sheet. Place the baking sheet in the oven, reducing the temperature to 120°C. Bake for another 30 to 40 minutes, flipping the rusks halfway through, until they are dry and golden brown.
9. 9Remove the rusks from the oven and let them cool completely on the baking sheet before storing them in an airtight container.

Substitutions

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