Heres the annabel karmel one:
Rusk Recipe (makes about 18)
These are a great alternative to shop bought varieties that are full of sugar and the yoghurt, milk and egg provide a good source of calcium.
22g (8oz) plain flour
1/2 tsp bicarbonate of soda
1tsp of tartar
50g (2oz) softened unsalted butter
50g (2oz) Yoghurt
65ml (21/2 fl oz) full-fat milk
1/2 egg beaten
Preheat the oven to 180
Sift the flour with the bicarbonate of soda and cream of tartar. Soften the butter then gradually stir in the flour. Using your hands ?rub in? the mixture until is resembles breadcrumbs.
Combine the yoghurt, milk and egg, then add to the flour mixture, stirring until a dough is formed.
Knead the dough with your hands. Take a Ferrero Rocher sized piece of dough, roll between your hands, and then flatten using your palm. Press them really flat as they rise a fair bit.
Place rusks on a greased baking sheet and bake for 20 minutes. Lower the temperature to 120c and cook for a further 10-15 minutes until the rusks have dried out.
Remove from the oven and place on a wire rack to cool completely before serving.
Info:
Store in an airtight container for up to 1 week. Freeze for up to 6 months. (To defrost, wrap in foil and bake at 160 for 15 minutes.)
Tip: Take the rusks out of the oven after the first 20 minutes of baking for soft-centred toddler treats - delicious with unsalted butter.