Buttermilk rusks are a classic South African treat, perfect for cold and rainy days. Crispy on the outside and soft on the inside, they pair wonderfully with a hot cup of tea or coffee. This recipe is easy to follow and delivers a batch of rusks that can be enjoyed by the whole family.
Ingredients
- 250 g butter
- 200 ml sugar
- 1 teaspoon salt
- 2 cups buttermilk
- 1 teaspoon vanilla
- 1 kg self-raising flour
- 1 teaspoon baking powder
- 3 eggs
Method
- Lightly butter or spray two baking pans (bread or cake pans, not too large to avoid uneven baking).
- Melt the butter over low heat. Once melted, mix in sugar, salt, and buttermilk. Keep the mixture lukewarm.
- Preheat the oven to 190°C.
- Sieve the flour and baking powder together in a separate bowl.
- Beat the eggs in another bowl. Mix the eggs with the lukewarm butter mixture, then combine with the flour mixture until a dough forms. Lightly knead the dough.
- Shape the dough:
- Traditionally, form dough balls and place them next to each other in the pan.
- Alternatively, place the dough as a whole in the pan.
- Bake for approximately 30 minutes, or until cooked through. Allow to cool.
- If baked as balls, break them apart. Otherwise, cut into pieces.
- Arrange the pieces evenly on a baking sheet and dry in the oven at 50–100°C with the fan on. Drying can take several hours depending on the thickness of the rusks.
Serving Suggestions
Enjoy buttermilk rusks with tea or coffee for a comforting snack. Store in an airtight container to keep them crisp.
Perfect for:
Tea Time Treats | Winter Snacks | Traditional South African Baking | Homemade Comfort Food
