BUTTERMILK BRAN RUSKS 300 g Margarine 1c Oil 2c Brown Sugar 2 Eggs 2c Buttermilk 1c Wholewheat Flour 3c Cereal Bran Flakes 7c Flour 8t BP 1t Salt Melt butter, oil sugar in saucepan. cool. Beat till thick. Beat in eggs, then beat in buttermilk. Add dry ing, stir till blended. Pour into large roasting tin lined with oiled greaseproof paper. 180°C for 1 hr. cool. Cut. dry reduce oven to 100°C leave for 4–6 hours to dry