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Thanks Mosey - i love to learn new things - I might give them a go!

Maybe they should have been left to dry out in the oven a little longer. If you break one in 1/2 and it is still soft inside, it then needs to be left longer. I agree the crisper and drier the better.
Yes Fudge's Mum you are almost right, they are what you give to babies but more rustic and flavorsome. Out here in SA they are called 'Beskuit" and are usually eaten with coffee and dunked! Tradionally the farmers would have a couple of rusks with their coffee in the early morning before going out into the fields. They are now popular with all SA'S!

What are they? and how are they presented? The only understanding I have of rusks are those given to babies!

Thank you Mosey, I tried it and it was fine although I prefer them to be more 'crisp' or 'dry' (I am sorry but english is not my first language but I hope you understand) - any ideas!!

thank you Mosey, I'll give it a go and let you know
regards
I

Here you go imrans, a basic quick and easy recipe for rusks as promised! This should not be deleted - hopefully! Enjoy, Mosey

BUTTERMILK RUSKS

1.5 KG SELF-RAISING FLOUR
10 ML SALT
300 ML MARGARINE
2 EGGS
400 ML SUGAR
500 ML BUTTERMILK
1. BEAT EGGS, SUGAR AND BUTTERMILK TOGETHER
2. MIX FLOUR AND SALT AND GRATE IN MARGARINE
3. MIX NO.1 AND NO.2 TOGETHER
4. MAKE BALLS AND PUT IN BREAD TIN
5. BAKE 1 HOUR AT 180? C
6. COOL AND BREAK BALLS OFF AND DRY IN WARMER DRAW OVERNIGHT
(IF MIXTURE IS A BIT DRY BEFORE ADDING LIQUIDS, ADD A LITTLE MILK)

Hi imrans,
Give me a chance to find the site or my recipe and I will get back to you. Rusks are an old favourite here in SA which dates back to the voortrekker days. I know that ex SA's who now live in the UK are always asking the folk back home to send rusks as they cannot be bought except at the SA shop.