Buttermilk Rusks
Buttermilk Rusks
Buttermilk rusks are always a winner, especially when dunked in tea or coffee!
While South Africans around the world yearn for and enjoy the well-known Ouma Rusks, there's something a bit special about homemade rusks. For those not in the know, rusks are kind of like biscotti. It is a much-loved South African treat and so perfect for dunking!
Ingredients Needed to Make Buttermilk Rusks
Self Raising Flour -This is basically plain or cake flour (South Africa) that already contains baking powder.
Salt –Enhances the flavour
Sugar – Feel free to use granulated sugar or castor sugar. Both will be fine.
Buttermilk – Gives these rusks their flavour.
Bicarbonate of Soda -(Baking Soda) is added to the flour to give a bit more lift .Baking soda reacts with the acidity of the buttermilk.
Butter – Adds to the depth of flavour.
Eggs – Helps bind everything together and also add a nice rich colour to the dough.
Aniseed –For a delicious aromatic flavour.
- 1 Kg Self Raising Flour
- 2 Tsps Bicarbonate of Soda
- 3/4 Tsp Salt
- 250 Gr Butter
- 11/2 Cups Sugar
- 2 Tbles Aniseed (Optional)
- 2 Large Eggs
- 2 Cups Buttermilk
- 1 Tbles Vanilla Extract
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Preheat the oven to 180°C.
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Line and grease the base of a deep 40 cm x 35 cm x 2 cm deep rusk pan with baking paper.
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Sift flour, bicarbonate of soda and salt together. Rub in butterwith fingertips until mixture resembles fine breadcrumbs. (You can use a food processor on pulse mode for this step). Add sugar and aniseed if using.
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Whisk eggs , buttermilk and vanilla extract together. Add to dry ingredients and mix well to a soft smooth dough.
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Level the mixture to about 1.5cm high into the prepared pan.
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Bake for 45 – 50 minutes. Remove from the oven and carefully cut the rusks while still hot with a pizza wheel or sharp knife. In the meantime adjust oven temperature to 100°C.
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Break the rusks into singles and pack these out onto a metal cooling rack. Place the rusks back in the oven to dry out for ± 1 ½ – 2 hours.
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Remove from the oven and leave to cool down completely and store in an airtight container.
