I needed a classic buttermilk rusk recipe to make rusks for my TV shoot last week, and where better to turn for this than my much revered and sought after: ‘The Snowflake Book of Baking’ (now out of print). So prominent are buttermilk rusks (and other rusks) in South African cooking, the book features 2 versions.
The first was made with margarine which I am completely emotionally allergic to and had eggs. The second looked simpler and is made with butter.
This is what you need to make these:
*If necessary, loosely cover the rusks with tin foil to prevent over-browning.
- 1.5kg self raising flour
- 3ml salt
- 2 tsp / 10ml cream of tartar
- 500gm butter
- 350gm (430ml) sugar
- 500ml buttermilk
- Pre heat the oven to 180C / 350 F
- In a very large 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 (I made mine very big for effect for the shoot, but think its preferable to make them smaller).
- Bake for an hour then remove and turn the oven down to 50C (100F).
- Break the rusks up into chunks and place directly on the oven rack or a wire rack and leave overnight to dry out.
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