‍1. Prepare the Dry Ingredients
In a large mixing bowl, combine flour, sugar, baking powder, toasted milk powder, and salt. Mix well.

2. Make the Wet Mixture
In a jug, melt butter in the microwave. Add buttermilk and vanilla extract, then whisk until smooth.

3. Combine and Form the Dough
Pour the wet mixture into the dry ingredients. Mix until a thick dough forms and all the flour is absorbed.

4. Shape and Bake
Press the dough into a lined 20 cm x 20 cm (8-inch x 8-inch) square baking dish.
Smooth the surface evenly.
Preheat your air fryer to ‘Bake’ at 180°C and cook for 30 minutes until golden.

5. Cool and Slice
Allow the rusks to cool in the tin for 10 minutes, then transfer to a rack to cool completely.
Slice into 7 long strips, then cut each strip into thirds (yielding 21 rusk fingers).

6. Dehydrate‍
Dehydrate for 4½ – 5 hours until dry and crisp in your oven at 73°C.

Perfect for dunking into coffee or tea — buttery, lightly sweet, and with a nutty toasted milk aroma!

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