Versatile Rusks - cooking recipe

Ingredients

500 ml buttermilk
500 g margarine
400 g mixed seeds (sesame, linseeds and peanuts are nice) or 400 g nuts (sesame, linseeds and peanuts are nice)
600 g white bread flour
100 g whole wheat flour
375 ml brown sugar
3 teaspoons baking powder
salt

Preparation

Melt margarine and beat with buttermilk until creamy.
Mix dry ingredients well.
Mix buttermilk mixture with dry ingredients.
Adjust consistency of mixture with flour until it isn't sticky, but not dry.
Divide mixture between two 30cm x 20cm baking trays.
Bake at 180\u00b0C for 45 minutes.
Cut into fingers (we like them about 2,5cm x 10cm).
Place them on trays with space between them.
Bake at 100\u00b0C for 2-3 hours to dry them out.
Serve dipped in tea or coffee.
Yummy!