Let’s Bake: Lavender Rusks🌿.

Rusk Ingredients:

1kg Self-Raising Flour
3 Sprigs (about 8cm each) of Lavender
250g Butter
200ml Sugar
320ml Buttermilk
10ml Baking Powder
2 Eggs
5ml Salt
25ml Oil.

Method:

Dry the fresh Lavender in the oven for about 20 min @ about 100®C or better yet, hang a big bouquet somewhere in the house to dry and benefit by enjoying the aroma while making dried Lavender for tea or baking.

Then cut it up finely.
Mix the dry ingredients together, then start rubbing in the butter.
Afterward, add eggs and oil, mix well.
Make a hole in the center and add the buttermilk. Knead your dough well and roll them into balls in the size of your choice. Pack them tightly into a baking dish.

Let it bake in 180 degrees for about 45 minutes and you’re good to go!

You can make use of any of the cutting methods for rusks.

If you rolled them into balls before baking you can break those up instead of cutting them. Dry out in a low oven (+/- 60®C) after cutting.