Favourite buttermilk rusks
Preparation Time: 30 Minutes
Cook Time: 20 minutes
Serves: Makes about 200
A classic buttermilk recipe. sure to be enjoyed by the whole family.
Ingredients
10ml salt
750g margarine (preferably not butter)
625ml (500 g) sugar
15ml whole aniseed (optional)
2kg Snowflake self-raising flour
3 extra-large eggs
1.5 litres buttermilk
Method
- Sift flour and salt together. Rub in margarine with fingertips until mixture resembles fine breadcrumbs. Add sugar and aniseed.
- Whisk eggs and buttermilk together. Add to dry ingredients and mix well to a soft dough.
- Shape into balls and place into two greased 24 x 34 cm oven pans. Bake in a preheated oven at 160 °C for 20 minutes. Reduce oven temperature to 150 °C and continue baking for about 30 minutes.
- Turn out onto wire racks to cool slightly. Cut or break into pieces while still warm. Dry out in a cool oven at about 70 °C for 6 - 8 hours, or overnight. Store in an airtight container.
So easy and versatile.
Light and crisp rusks. I added pecan nuts, sunflower and pumpkin seeds to my batch.
Baking in progress
I just tried this recipe, rusks still baking so proof is in the pudding, BUT my recipe was way too wet, I ended up using an additional 500gram flour for Dusting and drying out the dough to make it manageable. I hope I didn’t mess it up 😔 Also I only had duck eggs so hope they are ok.
Fudge rusks adaption
I used this recipe as the base for my new invention. I added cubes of soft fugde before I put it into the pans to bake. Approximately 10-20 large pieces of fudge, cut into cubes. Or you can add as much or little as you like. The kids LOVED it!
easy recipe
I still need to try this recipe but I can see that it is very easy and simple to do. will definitely try it
