Classic South African buttermilk rusks
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Prep Time
10 mins
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Cook Time
40 mins
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Servings
30
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Course
Baked Goods
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Cuisine
South African
Classic South African buttermilk rusks
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A recipe for the perfect classic South African buttermilk rusks that taste like Ouma rusks.
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Ingredients
- 500 grams cake flour
- 180 grams sugar
- 4 tsp baking powder
- 45 grams milk powder toasted, 5 tablespoons
- ½ tsp salt
- 250 grams butter salted
- 250 ml buttermilk
- 1 egg large free-range
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 180C/350F.
- In a large bowl add the dry ingredients and give it a good mix.
- In a jug melt the butter in the microwave, then add the buttermilk, egg and vanilla and give it a good whisk until combined.
- Add the wet ingredients to the dry ingredients and mix until all the flour is absorbed, and you have a thick dough.
- Press the dough into a lined 20cm x 20cm (8-inch x 8inch) square baking dish and smooth the surface.
- Bake for 35-40 minutes until golden brown on top and firm to the touch. The rusks will be baked when you insert a sharp knife into the middle and it comes out clean.
- Allow to cool in the pan for 10 minutes, then remove and cool on a baking rack.
- Once cool, cut the rusks into strips. 7 in one direction and then cut each of those strips into thirds. This will make 20 rusk fingers. Or cut them in whatever size you prefer.
- You can also roll the rusks into balls. Either 16 for large rusks or 28 for smaller. Your drying time will vary depending on how many pieces you cut.
- Place the cut rusks are a large baking sheet lined with baking paper.
- Bake in a fan-forced oven at 100C for 4 – 5 hours depending on how thick.
- If you don’t have a fan oven, leave them at around 80C for 5 hours. Check and turn every 1.5 hours. Keep going until they are completely dry in the middle.
Notes
- Store rusks in an airtight container for up to a month.
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