I was fortunate enough to go on safari in South Africa with my husband’s family and during the morning drive; we would always receive buttermilk rusks. This was the first time that I tasted them and I fell in love. These are perfect to dip in your morning tea or coffee. This is my mother in law’s recipe and it’s a pretty good one.
This recipe is large, which is fine, as they keep for a long time in an air tight container, but you may want to half the recipe.
This is a family recipe so please give credit where credit is due: www.foodwondersoftheworld.com
- 1 kg self-raising flour
- 5 gr salt
- 200 gr sugar
- 250 gr unsalted butter
- 500 ml buttermilk
- 1 egg
- 25 ml vegetable or sunflower oil
Turn the oven on to 180 C / 350 F. Grease a roasting pan with oil or butter.
Sieve the dry ingredients together into a (large!) bowl. Rub in the butter well.
Beat the egg & oil together and then add buttermilk and mix. Pour onto the dry ingredients and mix in thoroughly.
Press the mixture into a roasting pan and mark with a knife where you are going to cut (approx. 6×3 cm or 2×1 inch). Bake for 45 min.
Remove from the oven and actually cut where you have marked. Place into baking tins, well-spaced apart and leave to dry in 100 C / 210 F oven for 2-3 hours until hard. Store the buttermilk rusks in a biscuit or air tight tin.