Classic South African Buttermilk Rusks
5 hrs 30 min + coolingMakes 30
Twice-baked biscotti-style rusks made from a buttermilk dough, dried until crisp for dunking in tea or coffee.
| prepPreheat oven to 180°C / 350°F | ||||||||
| 500 g cake flour | Mix dry ingredients | Combine wet & dry, mix to thick dough | Press into baking dish, smooth surface | Bake 180°C / 350°F, 35–40 min until golden & firm | Cool in pan 10 min, turn out onto rack | Cut into strips & thirds (or roll into balls) | Arrange on baking sheet | Dry 100°C / 212°F fan 4–5 hrs (or 80°C / 176°F conventional 5 hrs, turn every 1.5 hrs) until completely dry |
| 180 g sugar | ||||||||
| 4 tsp baking powder | ||||||||
| 45 g toasted milk powder | ||||||||
| ½ tsp salt | ||||||||
| 250 g salted butter | Melt butter, whisk with buttermilk, egg & vanilla | |||||||
| 250 ml buttermilk | ||||||||
| 1 large free-range egg | ||||||||
| 2 tsp vanilla extract | ||||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.