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Buttermilk rusks
Twice-baked, rock-hard and made for dunking in rooibos or coffee. The taste of every South African road trip.
I'm Homesick Kitchen · 1 hour ago
- Prep
- 30 min
- Cook
- 4 h
- Serves
- 40
Ingredients
Method
- 1
Heat oven to 180°C / 350°F and grease a deep baking tray.
- 2
Mix flour, salt and baking powder. Whisk butter, sugar, buttermilk and egg separately.
- 3
Combine into a soft dough. Roll into golf-ball sizes and pack tightly in the tray.
- 4
Bake 45–60 minutes until golden. Cool, then break or cut into fingers.
- 5
Dry in the oven at 90°C / 200°F with the door ajar for 3–4 hours until hard all the way through.