Thanks to Audrey for this gluten-free recipe. She suggests when you take the rusks out of the oven, eat a few as delicious, rich, soft scones with jam and double thick cream and put the rest back in the oven to dry out.
1kg gluten-free cake flour
Use your fingertips to rub the butter into the flour and sugar.
Make a well in the centre and use a dough hook attachment on your mixer to add the eggs and butttermilk (the consistency will be like a thick scone batter).
Roll into balls about 1 inch in diameter and pack tightly into a baking dish about 2 inches deep or press dough evenly into a baking sheet.
Bake at 150 degrees Celsius for 30 – 40 mins (till golden) but you have to start watching them after 20 mins.