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âA.C., New York, New YorkThere are a number of substitutes for buttermilk in baking. For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup.
If the rusks are to be kept for a long time, do not substitute margarine for the butter.â. Ingredients. 375g butter. 500g sugar. 2 extra large eggs. 1,5kg self-raising flour. 30ml (2 tablespoons) baking powder. 500ml (2 cups) buttermilk or plain drinking yogurt. Instructions on how to make it. Preheat oven to 180Â°C.