NO SALT ONLY SUGAR AND SPICE

Certainly! Rusks are a type of crispy, twice-baked bread that originated in South Africa. They are often enjoyed as a crunchy snack or dipped into coffee or tea. Here's a basic recipe on how to make rusks:

Ingredients:

4 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1 cup sugar
1 cup butter, softened
2 large eggs
1 cup buttermilk
Instructions:

Preheat the Oven:
Preheat your oven to 350°F (175°C).

Prepare the Dry Ingredients:
In a large mixing bowl, combine the flour, salt, and baking powder. Mix well to ensure even distribution of the dry ingredients.

Cream the Butter and Sugar:
In a separate bowl, cream together the softened butter and sugar until light and fluffy. An electric mixer can make this process easier.

Add Eggs and Buttermilk:
Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. Then, mix in the buttermilk until the ingredients are well combined.

Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients, stirring continuously. Mix until a soft dough forms. The dough should be slightly sticky but manageable.

Shape the Dough:
Turn the dough out onto a floured surface and knead it gently a few times. Divide the dough into two equal portions. Shape each portion into a log or rectangle, depending on your preference for rusks size and shape.

Bake the Rusks:
Place the shaped dough on a baking sheet lined with parchment paper. Bake in the preheated oven for about 30-40 minutes, or until the rusks are golden brown and a toothpick inserted into the center comes out clean.

Cooling:
Allow the baked dough to cool for a short while, then slice it into individual rusks while it is still warm. The slices should be about 1 inch thick.

Second Bake:
Reduce the oven temperature to 300°F (150°C). Arrange the rusks on the baking sheet and return them to the oven for a second bake. This drying process helps to achieve the crispy texture of rusks. Bake for an additional 30-40 minutes, turning the rusks halfway through to ensure even drying.

Cool Completely:
Once the rusks are golden brown and crispy, remove them from the oven and allow them to cool completely on a wire rack.

Store:
Once cooled, store the rusks in an airtight container. They can be enjoyed as a snack or dipped into your favorite hot beverage.

Enjoy your homemade rusks!