Method:

Preheat the oven to 180°C (356°F).

Line two medium-sized bread tins with baking paper.

Set aside.

Melt the margarine and sugar in a large saucepan over low heat.

When both the margarine and sugar have melted, remove from the heat and add the buttermilk. 

Add the three beaten eggs.

Mix well.

Place the cereal in a large bowl. 

Remove all the large nuts or pieces of fruit. 

Chop or cut them into smaller pieces, then add them back into the cereal mixture.

Add and mix all the remaining dry ingredients.

Slowly add the wet buttermilk/egg mixture to the dry ingredients. 

Mix through until a wet dough forms.

Divide the dough between the two bread tins, then level the dough out on top.

Bake for 30 to 40 minutes, or until a test pin comes out clean.

Cool the loaves on a drying rack. 

Once cooled, cut the loaves into rectangular rusks of your desired size. (See Image for example)

 

Place the cut rusks onto baking paper - on a flat tray.

Dry the rusks in a cool oven. About 100°C (212°F).

Turn regularly. (The drying process may take a few hours, but be patient as it's worth it)

The rusks must be hard and dry before removing.

Cool and store in an airtight container.

Note:

I have made these two buttermilk rusk recipes with cholesterol-conscious people in mind. Mom and Dad are looking after their health, so they like both the high protein and high fiber in the rusks. The heart-smart plant-based margarine may also help their cholesterol levels to stay low. 

 As these are hard cookies, watch your teeth. We always dip these in our tea or coffee to soften them first. Yum! 

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