The best classic South African buttermilk rusks
There’s nothing quite like the comforting taste of a classic South African buttermilk rusk, a beloved staple for us at home and abroad. These crunchy, golden-brown biscuits are perfect for dipping into a steaming cup of coffee or tea. My recipe combines all the traditional ingredients plus a special ingredient that gives these rusks the distinctive taste of the Ouma rusks we grew up with. You could say that this is my copycat recipe for Ouma rusks and it’s my best recipe.
I have spent a lot of time developing and tweaking this recipe to be my perfect version of buttermilk rusks. I even tested this recipe in an Air Fryer with perfect results. I have perfected classic buttermilk rusks with bran, I then did a version with raisins and seeds and I have also made more robust muesli rusks if you prefer.
This original post is now updated with my new and improved recipe. If in the past you have made the recipe that was on my site from the Snowflake Book of Baking, I have added it at the bottom of this post.
For years I have wanted to create the flavour that is the essence of the Bakers Ouma Rusk I grew up with. Over the years the recipe has changed and they are just not as creamy and delicious as they were all those years ago.
The secret ingredient that makes these rusks taste just like Ouma Rusks is the toasted milk powder. It’s a magical ingredient that adds a rich caramel flavour to your baking.
To make toasted milk powder, you simply pan fry milk powder until it’s a rich caramel colour. Store this for any future baking projects.
How to Make Classic South African Buttermilk Rusks
Before you begin, make sure you have all the necessary ingredients and equipment ready. This recipe requires:
- Equipment:
- Large mixing bowl
- Jug or microwave-safe bowl for melting butter
- 20cm x 20cm (8-inch x 8-inch) square baking dish
- Baking paper or parchment paper
- Sharp knife for cutting rusks
- Baking sheet
Mixing the Dough
- Preheat the Oven:
Begin by preheating your oven to 180°C (350°F). - Combine Dry Ingredients:
In a large mixing bowl, add all the dry ingredients and give it a good mix to ensure an even distribution of the leavening agent and sugar. - Prepare the Wet Ingredients:
In a jug or microwave-safe bowl, melt the butter in the microwave. Once melted, add the buttermilk, egg, and vanilla extract. Whisk the mixture well until all the ingredients are fully combined. - Mix Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir the mixture until all the flour is absorbed and a thick dough forms. The dough should be well-mixed, with no visible streaks of flour.
Baking the Rusks
- Prepare the Baking Dish:
Line your 20cm x 20cm (8-inch x 8-inch) square baking dish with baking paper or parchment paper. This will prevent the dough from sticking and make it easier to remove the rusks after baking. - Transfer the Dough:
Press the dough evenly into the lined baking dish. Use a spatula or your hands to smooth the surface, ensuring the dough is evenly distributed across the dish. For an Alternative Shaping Option:
you can roll the dough into balls before baking. For large rusks, shape 16 balls, or for smaller rusks, shape 28 balls. Be aware that the drying time will vary depending on the size and shape of your rusks. - Bake the Dough:
Place the baking dish in the preheated oven and bake for 35-40 minutes. The rusks are done when the top is golden brown and firm to the touch. To check for doneness, insert a sharp knife into the centre of the dough. If it comes out clean, the rusks are ready.
Cutting and Drying the Rusks
- Cool and Cut:
Allow the baked rusks to cool in the pan for about 10 minutes. Then, remove them from the pan and let them cool further on a baking rack. Once cool enough to handle, use a sharp knife to cut the rusks into strips. You can cut 7 strips in one direction, then cut each strip into thirds, yielding 21 rusk fingers. Alternatively, cut the rusks into any size you prefer. - Dry the Rusks:
Arrange the cut rusks on a large baking sheet lined with baking paper. To dry the rusks, bake them in a fan-forced oven at 100°C for 4-5 hours, depending on their thickness. If you don’t have a fan oven, set the oven to around 80°C and bake for about 5 hours. Check and turn the rusks every 1.5 hours, continuing until they are completely dry in the middle.
Final Tips
- Storage:
Once the rusks are fully dried and cooled, store them in an airtight container to keep them crisp. Properly stored rusks can last for several weeks. - Serving Suggestions:
Enjoy your homemade buttermilk rusks with a steaming cup of coffee, tea, or even hot chocolate. They’re perfect for dunking, which softens them just enough. - Variations:
Feel free to experiment with add-ins like raisins, nuts, or seeds for a twist on the classic recipe.
Check out my easy Oven to Air Fryer Conversion Guide.
You might also like these South African recipes:
My grandmother Betty’s crunchy recipe (THE BEST EVER crunchie recipe)
Classic South African unbaked milk tarts
Earl Grey tea milk tart -Baked milk tart
Malva pudding with cranberries & ginger
Traditional South African bobotie with fragrant yellow rice
For more of my favourite recipes:
Possibly the best banana bread ever
The best chocolate cake with fluffy chocolate buttercream frosting
PS: These rusks are not very sweet but sweet enough. If you prefer them sweeter you can add more sugar. I have gone as low as 140 grams of sugar which is also nice if you prefer less sweet rusks.
Classic South African buttermilk rusks
Ingredients
- 500 grams of cake flour
- 180 grams sugar
- 4 tsp baking powder
- 45 grams / 5 Tbsp toasted milk powder
- ½ tsp salt
- 250 grams of salted butter
- 250 ml buttermilk
- 1 large free-range egg
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 180C/350F.
- In a large bowl add the dry ingredients and give it a good mix.
- In a jug melt the butter in the microwave, then add the buttermilk, egg and vanilla and give it a good whisk until combined.
- Add the wet ingredients to the dry ingredients and mix until all the flour is absorbed, and you have a thick dough.
- Press the dough into a lined 20cm x 20cm (8-inch x 8inch) square baking dish and smooth the surface.
- Bake for 35-40 minutes until golden brown on top and firm to the touch. The rusks will be baked when you insert a sharp knife into the middle and it comes out clean.
- Allow to cool in the pan for 10 minutes, then remove and cool on a baking rack.
- Once cool, cut the rusks into strips. 7 in one direction and then cut each of those strips into thirds. This will make 20 rusk fingers. Or cut them in whatever size you prefer.
- You can also roll the rusks into balls. Either 16 for large rusks or 28 for smaller. Your drying time will vary depending on how many pieces you cut.
- Place the cut rusks are a large baking sheet lined with baking paper.
- Bake in a fan-forced oven at 100C for 4 – 5 hours depending on how thick.
- If you don’t have a fan oven, leave them at around 80C for 5 hours. Check and turn every 1.5 hours. Keep going until they are completely dry in the middle.
Notes
Snowflake buttermilk rusks
- 1.5 kg self-raising flour
- 3 ml salt
- 2 tsp / 10ml cream of tartar
- 500 gm salted butter
- 350 gm / 430ml sugar
- 500 ml buttermilk
Preheat the oven to 180C / 350 F.
In a huge bowl, sift all the dry ingredients together.
In a small pot, melt the butter and the sugar.
Add the butter sugar mix and the buttermilk to the dry ingredients and combine.
Shape into balls and pack into a lined or greased baking tray (or simply press the mixture into the tray and smooth out the surface.
Bake for an hour then remove and turn the oven down to 80-100C.
Break the rusks into chunks, or cool cut into desired fingers. Place them on two large lined baking trays or large wire racks placed over baking trays and dry out for 4 – 5 hours (depending on the size).
*If necessary, loosely cover the rusks with tin foil to prevent over-browning.
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A big cup of coffee and these rusks would be divine now!
I’m with Lori. That would be just perfect right now!
mmmmm… looks too good! I’d have that with a cuppa Rooibos tea.
Thanks Ally and Lori – I have them in my house and nibble away. Time to find a worthy recipient of them 🙂
Hey Minglet, what is it about rusks and a hot drink to wash them down with. x
I also have that Snowflake book! Mine is in Afrikaans: “Beter Gebak met Snowflake”. Got it from my mother in law – such a classic. Your pics a beautiful as ever, Sam!
Thanks Ilse, so pleased to hear there is an Afrikaans version. Such a great book with so many classic recipes. 🙂
Hi would like to know if you forgot the eggs in ths recipe as I have seen similar recipe wth egg in it.
Regards
Asmat
Hi Asmat, No there are no eggs in this recipe.
Thanks
Sam
mmm, i made these rusks last night and they didnt rise very well.
im not a seasoned baker or anything, but usually my experiments turn out
allright. they tasted good, though a little dense…
any ideas?
Hi Sj, this is a denser recipe, but they should have risen quite well. I liked the flavour. My advice would be to find a recipe that was a bit lighter. Could also be dense if you packed them too tightly into the baking tray, thereby not allowing enough space for them to spread?
Please I also want this book where can I get it +2772 974 0809
Hi. Made dese yest, turned out very nyce. I didn’t hav buttermilk tho so used greek yoghurt instead. D nxt tym I will add a lil more sugar coz I prefer dem slitely sweeter. Good recipe! Thank u 4 sharing:)
Hi Suey, glad they worked out and could do with a bit of extra sugar.
I have a batch in my oven drying as I type! These were fantastic! Disappeared before I could get them to my father as a gift 🙂 I am under strict orders by hubby to keep them coming!
Thats Fab Kerry, enjoy. I like that this make quite a big batch and for me they are not too sweet.
Does Suey intend that others should be able to read her comment without some effort. Others’ time is just as important as hers.
live in the UK now, and we can pretty much get anything we are homesick for – but home-made rusks are another thing entirely! Made your recipe and they are fantastic – really good – even managed to convert some of our British friends to them! Thanks for this
Hi Deborah, so glad the rusks worked out. They are such a South African thing aren’t they?
Hi Sam, I found your recipe for buttermilk rusks doing a google search. I want to use it but it calls for cream of tartar. I have never used this ingredient before and the research I have done on it says it’s always used with baking soda. Did you by any chance forget to list baking soda in your ingredients? Just want to make sure before I attempt making these. Thanks Jess
HI Jess, the recipe uses self raising flour so the baking soda is in the flour. There is no need to add more. This is the correct recipe.
Thanks
Sam
Hi Sam
Please excuse my ignorance but when I have reached the step of turning the oven down to 50C, how long should the oven be on for ? And can I use a cutter for these rusks ???
Hi Rav, I mention in the recipe to leave them in the oven overnight at 50 C – you really want them to dry out. Why would you want a cutter for them? – you simply roll the dough into balls, pack them in a baking pan and bake 🙂
enjoy
thanks
sam
Sam,
I wrote before about my rusks not rising well. I make these rusks all the time, they are amazing!
I think my first batch was a bit of a flop, but they still tasted great. Every batch I have made since have been incredible and I just wanted to say ‘Thank you!!!’
I have converted my Aussie guy to a traditional Saffa breakfast of hot tea or coffee and rusks!
Best!
Thanks for letting me know sj, that’s fabulous.
Thanks for the recipe. Ive got my first batch in the oven. It didnt say how big or small the balls should be, so ive tried various. Let you know how the turn out.
Please do Nancy. I made super big ones, but think smaller is better. let me know.
Sam
So I made these yesterday and they are delightful! An added bonus was forgetting the butter sugar pot for a while and having some delicious fudge at the bottom!! Taste just like woolies rusks. I made them small – golf ball size and they didn’t rise a lot but very tasty.
HI Zoe, glad you enjoyed. Yeah the ones I made were ginormous, smaller is better.
Oh! Beautiful recipe ~ thanks for posting and THANK YOU SNOWFLAKE!!! I’m looking for a good, basic, original SA Buttermilk rusk to serve our guests with coffee on their dawn game drives…. (We run a guest lodge near Kruger) THANKS A BILLION <3 <3 <3
buttermilk rusk recipe
Just moved house couldn’t find my recipe so found this. Only suggestion here in Canada is to use unsalted butter and no extra salt as the self-raising flour has it all. Christmas without rusks is a no go thing in our home
Glad you found the recipe Dianne
Point 7: Do you break them up and leave them on oven rack inside oven overnight at 50C…or remove from oven?
Point 6 and 7 are a bit vague. Thanks
Hi Chris, Yes you break them apart and put them back in the oven at 50C. There would be no point in turning down the oven and then leaving them out? Rusks need to dry out in the oven overnight (or in a warming drawer if you had such a thing). They are essentially twice baked like biscotti. So you turn down the oven. Take them out. Break them apart, put them on a wire rack or the oven rack and leave overnight to dry out (about 8 hours should do it).
Thank you. It was my 1st attempt at baking rusks. They come out lovely…had to make sure how to dry them…I am a guy after all…new to baking yummie stuff…thanks again!
HI Chris, Im glad it worked out for you. Rusks can be a a bit of effort, but at least you make a large batch which lasts for ages.
Anything toasty and crunchy in the morning gets my full attention! Love these!
Baked this today, love the taste. But I did not make balls, I pressed the mixture into a ruskpan/baking tray and then used the rusk cutter. It baked for about 30-35 min at 180. It did rise well. Only thing since this need to be made in a breadtin, the mixture is not that easy to work with in the ruskpan/baking tray, can one add a bit more liquid to make it easier to spread?
Hi Dalene – I would definitely not add more water to make it spread, it is supposed to be a thick dough. I’m now sure what a rusk cutter is, or exactly what you did here but this recipe works well when you roll it in balls as per my instructions.
I haven’t made rusks for years and was a little nervous… the kitchen is not my strong point ? but these worked wonderfully first time round and so yummy!
HI DV – I am so glad these worked out for you
Hi there. Baked for an hour as said, and alas they were burnt. Any ideas on what i could’ve done differently?
Hi Deborah – I’m sorry they brut but this is a tried and tested recipe (it comes directly out of a very well known cookbook) and you can see the. many successes with the recipe form other people in the comments. I can only think that your oven is too hot and or it was not baked in the middle shelf. I generally always loosely cover my baked good with tin foil to pref=vent over browning but. They should not have burnt though.
Great!
Looked for a rusk recipe and chose yours. Great taste but slightly disappointed, they didn’t rise. Made them golf ball size. Will absolutely make them again though.
Thanks for sharing!!
Hi there can’t wait to try ur recipe. Just wanted to know how much butter is needed
HI Shahista the butter amount is as per the recipe, 500gms.
Absolutely delicious – thanks for this excellent recipe for a homesick saffa in Belgium. Really brightened my rainy day xxx
Hi Karen, I’m so glad you enjoyed it. Rusks really do bring it back for ex pat saffers. Take care.
Hi! I baked the rusks today but I didn’t quite get the shape to look like yours. How did you get the rusks to look like that?
Hi Liebe – I baked those rusks extra large for a shoot. It doesn’t really matter what shape they are in as it won’t affect their taste. I hope you enjoyed them
Hi Sam
Which brand of milk powder would you suggest?
Hi Wendy, you can use any milk powder it doesnt matter.