Buttermilk rusks are a beloved staple in South African homes, cherished for their perfect crunch and nostalgic flavor. These delightful treats are traditionally enjoyed dunked in a cup of coffee or tea, making them a comforting addition to any morning or afternoon routine. This recipe takes you through the steps to create your very own batch of homemade buttermilk rusks, allowing you to experience the authentic taste of this classic snack
1000ml (4 cups) self-raising flour
250ml (1 cup) sugar
5ml (1 tsp) salt
300g butter
2 eggs
750ml (3 cups) buttermilk
Preheat the oven to 160°C, line and grease a 20 x 20cm baking tin.
Add the flour, sugar and salt into a large mixing bowl and combine.
Rub the butter into the flour mixture using your fingertips until it resembles breadcrumbs.
Whisk the eggs and buttermilk until combined and then fold into the flour mixture.
Spread the dough evenly into the baking tin and bake for 20-25 minutes.
Reduce the oven temperature to 150°C and bake for another 30 minutes until baked through and golden in colour. Insert a wooden skewer into the centre of the dough if the skewer comes out clean the dough has baked.
Allow to cool and then cut the rusks into individual portions and place onto a wire rack.
Dry out the rusks in a 70°C oven for 6-8 hours until the rusks have hardened.
Allow to completely cool before storing in airtight containers.
