Rusks

2 cups flour
2 cups whole wheat flour
1/3 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup butter, softened
2 eggs, beaten
3/4 cup buttermilk
2 teaspoons vanilla extract
2 teaspoons almond extract

1. Preheat oven to 400 degrees.
2. Combine flours, sugar, salt, baking powder and cinnamon in a large mixing bowl.
3. Combine the butter, egg, buttermilk and extracts and add this to the dry ingredients, stirring to form a soft dough.
4. Turn the dough onto a well floured surface and roll it to about 1/2" thickness.
5. Cut the dough into 2" by 4" rectangles and transfer to a greased baking sheet.
6. Bake until the tops are crisping and lightly browned, about 25 minutes.
7. Eat them as they are, or reduce the oven temperature to 200 degrees, return the rusks to the oven and continue to bake until dry and hard, between 8 and 12 hours.
8. Soften in tea or coffee to eat.

Makes 12 servings