Preheat the oven to 180C/350F.

In a large bowl add the dry ingredients and give it a good mix.

In a jug melt the butter in the microwave, then add the buttermilk, egg and vanilla and give it a good whisk until combined.

Add the wet ingredients to the dry ingredients and mix until all the flour is absorbed, and you have a thick dough.

Press the dough into a lined 20cm x 20cm (8-inch x 8inch) square baking dish and smooth the surface.

Bake for 35-40 minutes until golden brown on top and firm to the touch. The rusks will be baked when you insert a sharp knife into the middle and it comes out clean.

Allow to cool in the pan for 10 minutes, then remove and cool on a baking rack.

Once cool, cut the rusks into strips. 7 in one direction and then cut each of those strips into thirds. This will make 20 rusk fingers. Or cut them in whatever size you prefer.

You can also roll the rusks into balls. Either 16 for large rusks or 28 for smaller. Your drying time will vary depending on how many pieces you cut.

Place the cut rusks are a large baking sheet lined with baking paper.

Bake in a fan-forced oven at 100C for 4 – 5 hours depending on how thick.

If you don’t have a fan oven, leave them at around 80C for 5 hours. Check and turn every 1.5 hours. Keep going until they are completely dry in the middle.