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
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.
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.