South Africa

Buttermilk rusks

Name: Buttermilk rusks
Total time: 8 h
Yield: 12 servings
Cuisine: South African
Ingredients: 4 cups maida (all-purpose flour, plain flour); 2 tsp baking powder; 1/2 tsp baking soda (bicarb soda, bicarbonate of soda); 1/2 cup sugar; 3/4 tsp salt; 1/2 cup plus 1 tbsp cold butter; 1 cup buttermilk; 1 egg

Twice baked buttermilk fingers dried until crunchy, made for dunking in coffee. A South African ritual.

480 minTime

5 gProtein each

mildSpice

Dunk, don't bite2 chapters · 1 min read

Make it your way

Grandma's wayButtermilk dough, baked, cut and dried.

The original

273kcalsame

5 gproteinsame

1 gfibresame

480minutessame

Classic buttermilk rusks.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)4 cups

Baking powder2 tsp

Baking soda (bicarb soda, bicarbonate of soda)½ tsp

Sugar½ cup

Salt¾ tsp

Butter½ cup plus 1 tbsp, cold

Buttermilk1 cup

Egg1

Method

4 steps

1Rub the butter into flour, baking powder, soda, sugar and salt until crumbly.
2Whisk buttermilk and egg, mix in to a soft dough and press into a lined loaf tin.
3Bake at 180 C for 45 minutes until golden. Cool, then cut into thick fingers.
4Dry the fingers on a rack at 90 C for 6 hours or overnight until completely crisp.

Serve it like this

Stand the rusks in a jar or tin and serve with mugs of coffee or rooibos for dunking.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

South Africa

Buttermilk rusks

Twice baked buttermilk fingers dried until crunchy, made for dunking in coffee. A South African ritual.

480 minTime

5 gProtein each

mildSpice

Dunk, don't bite2 chapters · 1 min read

Make it your way

Grandma's wayButtermilk dough, baked, cut and dried.

The original

273kcalsame

5 gproteinsame

1 gfibresame

480minutessame

Classic buttermilk rusks.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)4 cups

Baking powder2 tsp

Baking soda (bicarb soda, bicarbonate of soda)½ tsp

Sugar½ cup

Salt¾ tsp

Butter½ cup plus 1 tbsp, cold

Buttermilk1 cup

Egg1

Method

4 steps

1Rub the butter into flour, baking powder, soda, sugar and salt until crumbly.
2Whisk buttermilk and egg, mix in to a soft dough and press into a lined loaf tin.
3Bake at 180 C for 45 minutes until golden. Cool, then cut into thick fingers.
4Dry the fingers on a rack at 90 C for 6 hours or overnight until completely crisp.

Serve it like this

Stand the rusks in a jar or tin and serve with mugs of coffee or rooibos for dunking.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Buttermilk rusks

Make it your way

Ingredients

Method

Buttermilk rusks

Make it your way

Ingredients

Method

Make it a meal