Buttermilk rusks recipe

Buttermilk rusks recipe

Perhaps the last time you tried to remove a rusk from a hot beverage, your fingertips still feel the burning. South Africans are big fans of dunking their morning rusks into their coffee. You can reminisce over the good ol’ days with a few of these buttermilk rusks and then dunk them all you want. They’re deliciously crunchy bars that can be given as presents or sold at bake sales.

Buttermilk rusks tips

Have you heard that buttermilk can be created at home in a flash? Add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and mix well. Don’t touch the mixture for 10 minutes. The amount of the recipe can be increased or decreased as needed. These rusks need to be baked twice; the second time is used for merely drying them out and can be done on the lowest oven setting for a few hours.

Invoke warm feelings of memories of baking with grandma. You may put your own spin on this traditional buttermilk rusks recipe, which calls for just a few ingredients.

Buttermilk rusks

Buttermilk rusks

Buttermilk rusks recipe

Source: Gary Dunn

Course: Snack, Tea Time

Cuisine: Global

Difficulty: Easy

Prep time: 25 minutes

Drying Time: 2-6 hours

Baking Time: 60 minutes

Total time: 1 hour 25 minutes


  • 8 cups flour

  • 8 tsp baking powder

  • 1 cup butter

  • 1 cup sugar

  • 1 cup buttermilk

  • 2 eggs

  • 2 tbsp. vinegar

  • salt


  • Mix all dry ingredients together and rub in the butter.
  • Beat eggs and add to milk.
  • Knead well and put into pan about 25x20cm.
  • Spread in the pan and bake at 180°C for 60 minutes.
  • Slice them while warm and let them cool. Turn down the oven to its lowest setting and dry out the rusks until they are ready.

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