Egg-free buttermilk rusks (eierlose karringmelk beskuit) | Rainbow Cooking

Ingredients

• 300 gram butter
• 1 ½ cup (300 gram) sugar
• 450 ml buttermilk or 430ml full cream milk, plus 2 tablespoons (30 ml) lemon juice or vinegar
• ½ teaspoon (2.5 ml) salt
• 1 ½ teaspoon (7.5 ml) cream of tartar
• 1125 gram self-raising flour
• Optional: 1 to 2 teaspoons (15 to 30 ml) anise seeds