07Place close together in two greased loaf pans (30cm x36cm x 7cm) and brush the sides of each row of balls with oil so that the rusks will break apart easily after being baked.08Brush with diluted milk.09Bake at 240C for 10 minutes, then reduce heat to 190C and bake for further 50 minutes.10Turn out on cooling rack and break in two or three places so that the rusks will cool more quickly.11When cool, break neatly into individual rusks and allow to dry out in a very low oven (120C).