Microwave Rusks Natalie Archer

1/2 Kg butter

500 g brown sugar

500 ml buttermilk

2 eggs

1 Kg self raising flour

7 blocks Weetabix, crushed

salt

1. Melt the butter in a pan. When almost melted, add the brown sugar and continue stirring until all the sugar is melted. Set aside and allow to cool slightly.

2. Beat eggs and buttermilk together. Set aside.

3. Mix together self raising flour, salt, and crushed Weetabix.

4. Then add the butter mixture and the egg mixture to the dry ingredients. Mix well.

5. Place 1/3 of batter into an 20 x 10cm tub. Cook in microwave for 9-10 minutes on HIGH. Repeat with the remaining batter.

6. Turn out onto cooling rack and cool. Then cut into about 1 inch by 2 inch pieces.

7. Preheat oven to 170 - 200F. Place sliced rusks onto a cooling rack on top of a baking sheet and allow to dry in oven for several hours.