Buttermilk Rusks Recipe
Rusks are always a winner, especially when dunked in coffee. This buttermilk rusk recipe
will let you enjoy your morning coffee even more!
If you don't know what "rusks" are, they are a South African version of
biscotti, just much yummier!
Ingredients
4 lbs Flour
25 ml (2 tablespoons) Baking Soda
50 ml (4 tablespoons) Cream of Tartar
10 ml (2 teaspoons) salt
500 grams (1 lb) butter or margarine (cold)
250 ml (1 cup) sugar
3 eggs
500 to 750 ml (2 - 3 cups) Buttermilk
1 Tablespoon Aniseed
Method
- Sift the baking soda, creme of tartar and 1 cup of flour together (4 times).
- Sift all the dry ingredients together. Add anis seed and mix well.
- Grate the butter into the mixture and rub (to mix) through with fingers.
- Beat the eggs, add the buttermilk, mix and then add to flour mixture.
Mix together so that mixture is little runny, but still can be kneed.
Knee lightly until all ingredients are mixed well.
- Make little balls (slightly bigger than a golfball) with mixture and place them (touching) into a greased breadpan.
- Bake for 25 - 30 minutes in oven by temp. of 400 degrees F.
- When your rusks have cooled slightly, break them into pieces and dry overnight in cool oven. (setting "Warm" only)
Hint
- More or less sugar can be used or can even be totally left out - if needed.
- If more rough rusks are desired, devide flour in half and replace half with wheat flour.
- The butter or margarine can also be melted and then mixed with the egg and buttermilk mixture (it creates a finer texture).
- It is a good idea to keep the oven door slightly open with a (eg.) match stick to vent, when drying your rusks overnight in oven.
- The flour, baking soda and creme or tartar can also be replaced by Self Raising Flour.
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