1. In a big bowl, mix the flour, baking powder, sugar, and salt.
2. Rub the margarine into the dry mix with your fingers until crumbly.
3. In a separate bowl, beat the eggs and buttermilk together.
4. Pour the wet mix into the dry and gently knead until it all comes together.
5. Press the dough into baking pans (no need to be perfect).
6. Bake at 350°F (180°C) for about 1 hour, until golden and cooked through.
7. Let cool completely, then break into rusk-sized pieces.
8. Dry them out in the oven at 190°F (90°C) for 4–5 hours.
9. Wedge a spoon in the oven door to let moisture escape.
10. Once fully dry and crisp, they’re ready!

These rusks keep well in an airtight container and are seriously addictive with a hot drink. Try them once—your coffee will never feel complete without one again.

Check out another one, but made with Self-raising flour Buttermilk Rusks