Preheat oven to 180⁰C
Grease a large rectangular cake tin, or ovenproof dish.
Add lemon juice to milk. It will curdle, this is fine.
Beat butter, sugar and eggs together in a large bowl.
Add dry ingredients and mix well.
Add milk and combine well.
Press into baking tin and level well.
Cut into rusks sizes before baking for 30-40 minutes until brown. Start 30min timer
Remove from oven. Allow to cool.
Break into rusks and place on cooling racks. Dry out overnight in oven at 60⁰C.
Store in an airtight container. If they get a bit soft, just pop them into an oven for 10 minutes to dry out again. Happy dunking!