South Africans love these rusks dipped into either tea or coffee especially in winter. This is the easiest and one of the nicest recipes I have come across.

If the rusks are to be kept for a long time, do not substitute margarine for butter.

Ingredients
375g butter
500g sugar
2 extra large eggs
1,5kg self-raising flour
30ml (2 tablespoons) baking powder
500ml (2 cups) buttermilk or plain drinking yogurt

Preheat oven to 180°C.
Cream the butter and sugar together very well. Add the eggs, one at a time. Sift the flour and baking powder together, and add this to the creamed mixture, using a fork to mix. Add the buttermilk or yogurt, using a little milk to rinse out the carton. Mix well with a fork and then knead lightly. Pack lightly rolled, golf ball sized buns of the dough into the greased bread pans close together, and bake for 45-55 minutes. Place the pans in the middle of the oven, with a sheet of brown paper on the top shelf to protect the buns from becoming browned too quickly.

Remove the paper after the buns are well risen and cooked through, to brown the tops. Reduce the heat to the lowest possible setting. Turn out the buns on to cake racks, cool them and separate them, using a couple of forks. Place them on wire racks the air must circulate.
Put into the cool oven, leaving the door ajar, for 4-5 hours, or overnight, to dry out.