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Buttermilk Rusks

  • 30
  • Easy
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Buttermilk Rusks

Recipe Ingredients

  • 1kg cake flour
  • 3/4 tsp salt
  • 3 tbsp baking powder
  • 250g cold unsalted butter, cubed
  • 1 large egg
  • 500ml buttermilk or 3 tbsp Greek yoghurt, topped up to 500ml with milk
  • 1 tbsp vanilla essence
  • 1 1/2 cups light brown sugar

Recipe Directions

  1. Preheat oven to 65°C.
  2. Grease 2 loaf tins.
  3. Combine the cake flour, salt and baking powder.
  4. Rub butter into flour until it looks like breadcrumbs. (You can use a food processor on pulse mode for this step.)
  5. Transfer breadcrumb mixture to a large bowl.
  6. Beat the egg. Add buttermilk and vanilla essence to the egg, then add sugar and stir.
  7. Add egg and buttermilk mixture to dry ingredients and mix in with a knife.
  8. Knead well by hand until dough becomes elastic. If it’s too sticky, sprinkle with a little flour until it’s no longer sticky.
  9. Roll mixture into sausage shapes (about the length of your thumb, but a bit thicker) and loosely pack into tins. Alternatively, halve dough and shape into 2 loaves in tins, then cut to size when baked. (I do the loaves.)
  10. Put tins in oven for about 45 minutes at 65°C to rise.
  11. Remove from oven.
  12. Turn oven up to 180°C and bake for 40 to 45 minutes.
  13. Turn out loaves to cool. 
  14. When cool, gently break balls apart or slice loaves into slices, about 2cm thick, and slice these into fingers.
  15. Arrange in a single layer on baking trays, with a little space between each rusk. Place in a 65°C oven and leave to dry for about 8 hours. Turn rusks every 2 hours.
TIP: To keep the rusks fresh and crisp, allow them to cool completely before storing in an airtight container.

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