Buttermilk Rusks

These rich, tasty homemade buttermilk rusks (karringmelk beskuit) are easy to make and well worth the effort. Dunk them into coffee, tea, or even hot chocolate for a quick breakfast, or afternoon snack.

– 1 kg white self-raising flour – 2 tsp salt – 2 tsp baking soda/bicarbonate of soda/bread soda – 600 grams buttermilk (2 cups) – 2 eggs (large - number 7) – 330 grams caster or granulated white sugar – 250 grams butter

1 - Preheat the oven to 200°C or 180°C fan. Whisk together the dry ingredients. 

2 - Melt the butter and sugar together, whisking until sugar is melted and butter has thickened.  3 - Whisk together the eggs and buttermilk. Mix wet ingredients with dry, kneading a few times.

4 - roll out golf ball size balls of dough and place in greased loaf tins. 

5 - bake for 45 minutes, or until a cake tester comes out clean

6 - Allow the rusk to cool. Slice or tear the rusks into chunks and dry out in a low oven for 3 to 6 hours. 

Tip - for sliced rusks, divide the dough between two loaf tins, and press into the bottom. Bake and slice and dry as for the chunky rusks. Drying time may be reduced.