Uncategorized

Buttermilk Rusks

Ariana and Her Blog

Rusks are a staple in the South African cupboard. They’re a chunky biscuit you eat alongside a cup of tea of coffee. Generally you let the rusk soak a bit before you eat it, unless you’re my father who eats them plain. They last forever and they’re the perfect snack for when you’re feeling a little bit peckish.

IMG_9698

Buttermilk Rusks

yield: + 36 rusks

What you’ll need:

1 cup sugar (I used brown)
1 cup buttermilk
190g room temp butter (cut up into little cubes)
500g self raising flour (I used 2/3 cake flour, 1/3 brown flour and then 2tsp baking powder yolo) –> keep extra flour on hand in case the dough is too sticky to roll

How to do it:

1. Preheat oven to 180C
2. Mix sugar into buttermilk until dissolved and set aside.
3. Rub the butter into the 500g flour. Once fully incorporated and crumbly…

View original post 131 more words

A self proclaimed storyteller who loves food and is a health freak to the core. A person who has got a sense of humor to lighten up the most serious stuff. i love the life as it comes, planning is not my cup of tea since i am coffee lover. I brew my own jokes in all situations and love being my own audience. Happy go lucky is the attitude that i carry around. and i stay away from people who throw attitude(cant understand why they carry the weight of their attitude when all they can do is to throw it on others )

0 comments on “Buttermilk Rusks

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: