South Africans love their rusks, a twice-baked biscuit-like treat that get dunked into tea or coffee. Give this South African buttermilk rusks a try!
Over the years, all kinds of types and flavours of rusks had been developed. The buttermilk rusk is the most plain of them all, but loved by most because it tastes more like a cookie or biscuit than anything else!
This recipe is a good “base” recipe since one can add anything to it to taste. I like to make the batch, then divide it into two and add a cup of cereal(bran or Weet-Bix, It is then similar to this Bran Rusks recipe) but now I have two types of rusks and only have to make one batch of dough. One can add some Flax or Sunflower seeds to make it a bit more healthy. (Other varieties: add raisins, aniseed or even chocolate chips.)
Another plus for this recipe is that no yeast and no kneading are required! Simply mix all the ingredients together and bake. We use our old “skottel” aka big tin bowl because we then don’t worry about getting messy, lol! These get baked in a cookie tray and are then cut into fingers whereas our Condensed Milk rusks are rolled into balls.
After baking, cut the rusks into finger-sized biscuits. Take it out of the cookie tray and pack it directly onto the rack of the oven. Turn the oven on a low setting(70-75’C) and “bake” it again about 5-6 hours(times depend on if it is a fan-forced or traditional oven) until the rusks are dry throughout(break one to test). Leave the door of your oven a tiny bit open to allow the heat to escape. You don’t want to overbake and burn it.
Enjoy South African buttermilk rusks with a cuppa at breakfast or as a snack at any time of the day!
South African Buttermilk Rusks
Traditional South African rusks are biscuit-like treats that get baked twice to harden. Perfect to dunk into a cup of tea or coffee. Similar to Italian biscotti.
Ingredients
- 7-8 cups(1.5kg) self-raising flour(or 7-8 cups of plain flour with 8 teaspoons of baking powder)
- 2 cups(500g) sugar
- 2 eggs
- 1 teaspoon(5ml) salt
- 500g butter(softened)
- 2 cups(500ml) buttermilk or substitute for 2 cups (500ml) of milk PLUS 2 tablespoons of vinegar
Instructions
- Add the flour to your bowl.
- Mix the butter in with your fingers.
- Add the rest of the dry ingredients.
- Mix the eggs and buttermilk.
- Add that to the dry ingredients and mix well. (The dough should be sticky but you can add more flour to make it easier to get into the trays.)
- Flatten the dough onto your cookie trays.
- Bake for 30 minutes at 180'C or until golden brown and baked throughout.
- Let it cool slightly and cut into rusk fingers.
- Place the rusks directly on the racks in your oven and bake again at 70 or 75'C for 5-6 hours until it is dry throughout. (leave your oven door open slightly)
Cheryl says
First time l have made. Used the dehydrator to dry them out. Will definitely make again
Dominique says
This recipe is so easy and the rusks are super delicious.(I just add about ±1 tablespoon of oil)And I thank you for also adding a substitute for the buttermilk. Both ways work great!
I also used your recipe to make a mixed seed rusk, and muesli rusk, and they too came out perfect. Thank you Nadia for the best buttermilk recipe
Nadia van Zyl says
I have never tried it. But please let me know if you do;)
Lynette says
Instead of baking at 70’C for 5-6hrs could I use the dehydrate function? Ive never used it but its similar to drying out fruit etc
Nadia van Zyl says
I have not yet.
Tish says
Did you try this with coconut oil? Did it work?
Peter says
A nice and easy recipe first time using it and will do so again but next time I will use about half of the sugar.
Have to make first and then modify but a good easy recipe.
Frances Osner says
Thank you
Can i use coconut oil to replace the butter?
Nadia van Zyl says
You would need to use a non-dairy milk and add the vinegar to make a non-dairy buttermilk.
Frances Osner says
Hi.
Is there a no dairy option for these rusks?
Louise says
Amazing recipe and delicious rusks which my whole family LOVE. Thanks so much for the recipe, it’s definitely our new favorite:)
Al says
Maybe u screwed up the temperature and baked at Fahrenheit number??
Nadia van Zyl says
Perhaps it is the baker and not the recipe…
Peter says
Worst recipe ever the rusks have been in the ove for an hour and still raw
Rebecca says
During my high school years, I lived with some dear friends that were from Zimbabwe. Rusks with tea were a staple and we had it every day. I made these yesterday and was immediately zoomed back to 20 yrs ago and I am eternally grateful. Thank you!
Nadia van Zyl says
About 4 blocks
Moira says
Please tell me more or less how many weetbix you add?
Thanks
Nikki Davis says
Thank you 🙂
Nadia van Zyl says
Two large trays;)
Nikki Davis says
Hi Nadia,
Baie lekker, dankie! Move over SJA de Villiers!
Can you please share the size of the cookie trays that you use? I made them in one large tray which I’ve used when going with the other method of rolling the dough into balls. I think I should have used two smaller ones as the rusks in the middle of tray remained doughy, while those on the outer edges cooked through perfectly.
Many thanks,
Nikki in Melbourne