Buttermilk Rusks
"These are a wonderful quick breakfast and are lovely as a snack with a cup of coffee or tea."
photo by Keltria
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
40
ingredients
- 1 kg flour
- 12 1⁄2 ml baking soda
- 25 ml cream of tartar
- 10 ml salt
- 250 ml sugar
- 250 g butter
- 350 ml buttermilk
- 1 egg
- oil, for greasing
- milk, for glaze
directions
- Preheat oven to 240°C.
- Sift the dry ingredients and stir til well mixed.
- Cut in butter - the mixture should resemble corn meal when done.
- Beat buttermilk and egg together and add to dry ingredients.
- Mix to a firm dough.
- Pinch off golf ball sized pieces of dough and press lightly into rectangular shape approx 2cm thick.
- Place close together in two greased loaf pans (30cm x36cm x 7cm) and brush the sides of each row of balls with oil so that the rusks will break apart easily after being baked.
- Brush with diluted milk.
- Bake at 240C for 10 minutes, then reduce heat to 190C and bake for further 50 minutes.
- Turn out on cooling rack and break in two or three places so that the rusks will cool more quickly.
- When cool, break neatly into individual rusks and allow to dry out in a very low oven (120C).
Questions & Replies
-
Are you using self rising flour in this rusk recipe. -
Oops! I do have one: a roasting pan of the exact specifications!
-
I thought I'd seen just about everything as regards bakeware. What sort of pans fit into the dimensions of 30cm x 36cm x 7cm?
Reviews
-
YUM! I didn't do the whole ball rolling thing as we never used to make our rusks this way. I just put the whole lot into one huge roasting pan and cut them up when slightly cooled. I dried them on about 80 degrees C (fan forced) from about 11:30 that night until 6 or so the next morning. These were yummy as. The only mistake I made was bringing them out when our relatives came over. They were ALL gone in half an hour! -
Well, I must say, this tender rusk dough would make a suitable "platform" for strawberry shortcakes, in my opinion. I found that the total dry mixture weighed @ 3 lbs. So, I simply saved 1-1/2 pounds of it in an airtight container, and prepared the other half as directed with half-amounts of the butter, egg, and buttermilk. I took 10-15 minutes off the 50-minute baking time @ 190 C.
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Great, authentic rusks! -
Sounds very easy. Will definately try it. Have a diabetic friend, will substitute sugar with alternative. -
This was a very easy recipe to follow, but I wasn't sure how long I should dry out the rusks at the end. Even though my rusks may not be 'dried out' enough, I got rave reviews ... and will definitely be using this recipe again .... watch out "Ouma"!
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RECIPE SUBMITTED BY
Bokenpop aka Mad
Milford, Delaware
I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!
