- Preheat your oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
- In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until well combined.
- Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir until just combined. If using, fold in the raisins or sultanas.
- Turn the dough out onto a lightly floured surface and knead it lightly until it comes together.
- Divide the dough into equal portions and shape each portion into a rectangular loaf about 1 inch thick.
- Place the loaves onto the prepared baking sheet, leaving some space between each loaf.
- Bake in the preheated oven for 30-35 minutes, or until the loaves are golden brown and cooked through.
- Remove the loaves from the oven and let them cool for a few minutes.
- Once cooled slightly, use a sharp knife to slice the loaves into thick slices, about 1 inch wide.
- Reduce the oven temperature to 200°F (95°C). Arrange the slices on a baking sheet and return them to the oven.
- Bake the rusks at 200°F (95°C) for 3-4 hours, or until they are dried out and crispy. Make sure to turn them occasionally to ensure even drying.
- Once dried, remove the rusks from the oven and let them cool completely before storing them in an airtight container.
- Enjoy your homemade buttermilk rusks with a hot cup of coffee or tea for a delicious treat!
Feel free to customize your rusks by adding nuts, seeds, or spices according to your preference.