FOOD AND RECIPES
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Do you have a favorite recipe for every occasion? You do! Well here's your chance to share them with our readers.
Do you have a favorite recipe for every occasion? You do! Well here's your chance to share them with our readers.
Baking Recipes
Buttermilk Rusks Recipe
By: Kit Heathcock (2010-06-08)
Buttermilk rusks are a national institution in South Africa, even more so Ouma’s rusks. Dry and dense, designed to last a long time for pioneering journeys into the wilderness, they can be crunched as they are or dunked in tea or coffee for that early morning snack or mid-morning break. Kids grow up on them and as the rusks are not too sweet and can be packed with raisins, nuts and seeds they make quite a healthy and nutritious snack and are very satisfying too.South African Buttermilk Rusks - The Recipe
1.240kg / 2lb12oz / 10 cups flour (I use 1kg / 8cups whole wheat and the rest white)
2 teaspoons baking powder
2 teaspoons bicarbonate of soda
2 teaspoons cream of tartar
2 teaspoons of salt
250g / 9oz / 1 cup butter
˝ cup raisins (optional or add mixed seeds too)
2 eggs
330g / 1 ˝ cups brown sugar
500ml / 2 cups buttermilk
250ml / 1 cup+1 tablespoon oil
(US cup = 237ml)
Preheat the oven to 380F
Grease three loaf tins of base measurement 20cmx10cm / 8”x 4” approx or any combination of deep baking dish that adds up to about the same.
In a large mixing bowl sift together the flour, baking powder, bicarbonate of soda, cream of tartar and salt. Cut the butter into small cubes and rub into the flour. Add the raisins if you are using them. You can experiment with various nuts and seeds as well, though the rusks are equally good plain.
In another bowl mix together the buttermilk, sugar, eggs and oil and beat until well combined. Stir liquid into dry ingredients and mix, then knead to a firm dough.
Form the dough into balls about the size of a ping-pong/golf ball and pack them tightly in one layer into the loaf tins. I usually get six rows of three into each of my loaf tins. Bake for 45 minutes.
Turn out onto a rack and leave to cool for 30 minutes before breaking up into individual rusks along the joins of the balls. Dry in a low oven 200F for 4-5 hours, or a warming drawer for a bit longer, until the centre is completely dry. These can be kept for weeks in an airtight container.
Warning: Even if you haven’t got kids, crumbs are guaranteed on the sofa, in the bed, over the carpet and in the car seats!
