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South African Recipes: Buttermilk Rusks

A plate with 6 buttermilk rusk squaresI 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:


  • 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.


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