Homemade, gluten-free buttermilk rusks

Ingredients

• 1 kg self-raising gluten-free cake flour
• 280 g sugar
• 250 g butter (salted or unsalted - your preference)
• 3 eggs
• 333 ml buttermilk

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Preparation

• Use your fingertips to rub the butter into the flour and sugar, or pulse in a food processor.
• Make a well in the centre and use a dough hook attachment on your mixer to add the eggs and butttermilk (the consistensy will be like a thick scone batter).
• Roll balls and put them next to eachother in a loaf tin or a cake tin or something with edges.
• Bake at 150 degrees Celsius in a conventional oven for 30 - 40 minutes (till golden). Please note, this process goes quicker in a convection oven, so modify accordingly.
• It's important to start watching them after 20 minutes already, so that they don't start to brown too much at the edges.
• If you're like me and you can't wait till they're dry, take them out the oven, break them apart, and eat a few as delicious/rich/soft scones with jam and double thick cream on.
• To dry them till rusk stage, put the rest on a wire rack on a baking sheet in the oven at 50 degrees Celsius with a wooden spoon in the oven door for air flow and bake it for a few hours till they're the dry and crispy texture of a rusk.
• Traditionally, rusks are enjoyed dipped in a hot cup of coffee or tea.