Buttermilk rusks

☕ Buttermilk rusks are bread biscuits for dipping, baked then dried for a long time.

Ingredients

• 500 g T55 wheat flour
• 250 g buttermilk or commercial plain fermented milk
• 100 g butter
• 100 g sugar
• 1 egg, 50 g without shell
• 12 g baking powder
• 2 g salt

Preparation

Preheat the oven to 175 °C. Line an approximately 23 cm square pan. Mix flour, baking powder, sugar, and salt.

Melt the butter then let it cool slightly. Beat the egg with the buttermilk, add the butter and combine the two mixtures without kneading for a long time.

Spread the dough in the pan and level it. Bake for 35 to 40 minutes, until the center is set and a knife comes out without raw dough.

Let cool for 30 minutes, unmold then cut into twenty-four comparable-sized sticks.

Lower the oven to 90 °C. Arrange the sticks on baking sheets or a wire rack and dry for approximately 3 hours 20 minutes, turning halfway through. Follow oven instructions; do not jam the door if the manufacturer prohibits it.

Break a cooled control biscuit: it should be dry in the center. Extend drying if necessary, then let cool completely before storing.