1/4 loaf of fresh yet firm white or brown bread
1/2 cup butter, softened
1/2 tablespoon Marmite
100g biltong powder
Remove the crusts from the bread and slice the quarter loaf into 2 thick slices. Then cut every slice in two along the length and divide every length into 3 equal-sized blocks. Combine the butter and Marmite, and spread the blocks on all sides. Dip and roll the buttered blocks in the biltong powder to ensure they're evenly covered on all sides.
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