Buttermilk Rusks, South African

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1. 1Step 1: Preheat the oven to 350 deg F.
2. 2Step 2: Grease 2 flat, large cookie tins.
3. 3Step 3: In a large bowl, grate the firm butter into the flour using the coarse side of a grater.
4. 4Step 4: Rub the mixture with your hands until it resembles breadcrumbs.
5. 5Step 5: Add the salt and sugar.
6. 6Step 6: Add the vanilla to the beaten eggs, then stir into the flour mixture just roughly.
7. 7Step 7: Add enough buttermilk to mix to the consistency of scone dough, soft and somewhat sticky but not wet. You should need about 6 cups, but it could be more or less.
8. 8Step 8: Have a bowl of quite warm water ready and dip your hands into it. Form large balls of dough, but do so lightly.
9. 9Step 9: Make the balls about 1/3 smaller than tennis balls. Pack them touching one another on the greased tins. Do not pack close to the edges of the tins, as the dough will rise considerably.
10. 10Step 10: Bake for about 45 to 60 minutes, depending on the size of the balls. The rusks should be well-risen and golden-brown on top. Peek and don't let them burn. Test with a skewer.
11. 11Step 11: Cool in the tins, but they don't have to be cold to proceed.
12. 12Step 12: Use a serrated knife (or break up the soft rusks) to cut into shapes convenient for handling, about 3 inches in length and 1 1/2 inches in width. You will never be able to cut these rusks neatly.
13. 13Step 13: They crumble a lot; don't worry, it can't be helped. Put out the crumbs for the birds.
14. 14Step 14: Using the same tins, stack the rusks very loosely and at an angle, one row supporting the next.
15. 15Step 15: Dry overnight in a cool oven of about 170 deg F, with the oven door wedged open a crack. They must dry out completely.
16. 16Step 16: Next day, make sure the rusks are dry, cool well, and keep in airtight tins.