Go Back
buttermilk rusks recipe

Buttermilk Rusks

Fazila Olla-Logday
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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Drying Time 2 hours
Total Time 3 hours 10 minutes
Course Baking, Breakfast, Tea Time Treats
Cuisine South African

Ingredients
  

  • 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

Instructions
 

  • Preheat the oven to 180°C.
  • Line and grease the base of a deep 40 cm x 35 cm x 2 cm deep rusk pan with baking paper.
  • 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.
  • Whisk eggs , buttermilk and vanilla extract together. Add to dry ingredients and mix well to a soft smooth dough.
  • Level the mixture to about 1.5cm high into the prepared pan.
  • 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.
  • 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.
  • Remove from the oven and leave to cool down completely and store in an airtight container.
Keyword Buttermilk Rusks, Rusks, South African Rusks
Tried this recipe?Let us know how it was!