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.
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…
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