Rusks with Rooibos Tea

Ingredients

• 3 cups Gluten-free all-purpose flour
• 4 teaspoons Baking powder
• 1/2 teaspoon Salt
• 1/2 cup Sugar
• 1/2 cup Butter
• 2 large Eggs
• 1 cup Buttermilk

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

Instructions

1. 1Preheat your oven to 175°C. In a large bowl, combine the 3 cups of Gluten-free all-purpose flour, 4 teaspoons of Baking powder, 1/2 teaspoon of Salt, and 1/2 cup of Sugar; whisk these dry ingredients together thoroughly.
2. 2Add the 1/2 cup of Butter to the dry ingredients and cut it in using a pastry blender or your fingertips until the mixture resembles coarse crumbs. In a separate medium bowl, whisk together the 2 large Eggs and 1 cup of Buttermilk until well combined. Pour the wet mixture into the dry ingredients and mix gently with a spoon or spatula until just combined, ensuring no dry patches remain.
3. 3Press the dough evenly into a 22.86 × 33.02 cm baking pan. Bake in the preheated oven at 175°C for 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
4. 4Carefully remove the pan from the oven and place it on a wire rack. Let the baked rusk block cool completely in the pan; this cooling step is important to ensure the rusks can be cut cleanly without crumbling.
5. 5Once completely cool, cut the large baked block into individual rusk-sized pieces. Arrange the cut rusk pieces in a single layer on a baking sheet.
6. 6Return them to the oven and bake at 95°C for 2 to 3 hours, or until the rusks are completely dry and hard to the touch. This low-temperature bake removes moisture, making them crisp.
7. 7Serve the Rusks with hot Rooibos tea.

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