Crunchy, comforting buttermilk rusks made for dipping into morning coffee or tea.
Makes: about 40 Prep: 25 minutes Bake and dry: 7–9 hours Estimated cost: R95–R125
Ingredients
- 1 kg self-raising flour
- 10 ml salt
- 250 g butter, cubed
- 250 ml sugar
- 2 eggs
- 500 ml buttermilk
Method
- Heat oven to 180°C and grease a large roasting pan.
- Mix flour, salt and sugar. Rub in butter until crumbly.
- Beat eggs with buttermilk and mix into the dry ingredients to form a soft dough.
- Press into the pan and bake for 40–50 minutes. Cool slightly and cut into fingers.
- Dry at 90°C for 6–8 hours, following your oven manufacturer’s ventilation instructions, until crisp throughout.
Shape an even slab
Use a greased roasting pan roughly 30 x 40 cm, or divide between two smaller pans. Press the soft dough to an even depth so the centre bakes at the same rate as the edges. Mix only until the flour is incorporated; heavy kneading makes a tougher rusk. The baked slab should be set in the centre before cutting.
Drying is a separate step
Let the slab firm up slightly, then cut into fingers of similar thickness. Spread on trays with space between the pieces. Dry at 90°C and rotate trays occasionally. Follow your oven manufacturer’s advice about ventilation; do not prop the door open if the appliance instructions prohibit it.
Test before packing
Cool one rusk and break it across the thickest part. It should be dry and crisp right through, with no soft band in the centre. Larger rusks or a crowded oven need longer than the stated time. Cool the entire batch fully on racks before sealing in airtight containers. Store in a cool, dry cupboard and keep moisture out.
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Cost is an estimate and varies by store and location.