Gluten-free buttermilk rusks full of goodness

INGREDIENTS

3 cups (875ml) gluten-free flour

1 tsp (5ml) bicarbonate of soda

1 tsp (5ml) baking powder

Pinch of salt

120g sugar

200g butter

1 cups (375ml) buttermilk

1 egg

METHOD

Preheat oven to 190C.

Sift together the flour, bicarbonate of soda, baking powder and salt, and add sugar.

Using your fingers, rub in the butter until the mixture resembles breadcrumbs.

Whisk together the egg and buttermilk until just combined and add to the flour mixture.

Mix lightly until a soft dough is formed and spread onto a greased baking tray.

Bake in oven for about 15 to 20 minutes, or until risen and golden brown.

Remove from oven and turn out onto a wire rack to cool completely.

Reduce oven temperature to 70C.

Once cool, cut into finger-length rectangles and allow to dry out in oven for a few hours, or until completely crisp.

Store in an airtight container.

Makes 50