Easy Food Recipes and Cooking - Buttermilk Rusks
Use an 18 X 8 cm loaf tin
One loaf tin (18 pieces)
• 500 g self-raising flour
• 2,5 ml salt
• 250 g butter
• 200 g sugar
• 250 ml buttermilk
• 1 egg
Two loaf tins (36 pieces)
• 1 kg self-raising flour
• 5 ml salt
• 500 g butter
• 400 g sugar
• 500 ml buttermilk
• 2 eggs
Preheat the oven to 180ºC. Pour the self-raising flour and salt in a large mixing bowl. Dice the butter and rub it into the mixture until it resembles breadcrumbs. Add the sugar and mix well. Whisk the buttermilk and egg(s) together. Add to the flour mixture and mix well. Pour into greased loaf tin(s) and bake for about 1 hour or until done. They’re ready when a cake tester comes out dry. Allow to cool before cutting into individual rusks. Place the cut rusks on baking sheets and allow to dry for about 8 hours at 120ºC. You
can also dry them overnight.
Note:
Rusks can keep for about two months if they are stored in an airtight container. First put your rusks in plastic bags and then in the airtight container – that way they will stay fresh for longer.