Rusks Recipe
Contents
South African Rusk Recipe
If you like something to nibble on with your coffee (or tea) then this recipe is definitely worth a try, my mother’s South African Buttermilk Rusk Recipe that she got from someone else, who got it from someone else…
Anyway, the recipe is very easy to make however does require a fairly long time in the oven (or air fryer oven) to dry out. I use an air fryer oven and just halve the quantities and it works fairly well. The drying time does vary, I do it for about 4-5 hours though best to test (eat) a rusk and see if it is still soft in the centre before taking out the oven.
Ingredients
Preheat oven to 180°C / 356°F
- 1kg Self Raising Flour
- 5ml (1 Teaspoon) Salt
- 15ml (1 Tablespoon) Baking Powder
- 500ml (2 Cups) Buttermilk
- 500g Nutty Wheat High Bran Wheat Flour
- 500g Butter/Hard Margarine (room temperature)
- 500ml Sugar (use less if you prefer)
- 3 Large Eggs
Method
Ovens vary so be sure to monitor for burning
- Mix flours, salt, baking powder & sugar
- Rub butter into the mixture until flaky
- Beat eggs & buttermilk & add to flour & butter
- Mix well & shape into small balls (a bit larger than a golf ball, use your hands)
- Grease/Spray a large baking tin & place balls next to each other
- Bake at 180°C / 356°F for 45-60 minutes until top is brown
- Remove from oven, allow to cool & seperate balls onto baking trays
- Put back in oven at 100°C / 212°F for 3-5 hours until dry in center
