APR. 27, 2020
Today has been a chilly day! Perfect for making a batch of these beauties!
This recipe is as good as it gets, super easy and passed down from an Afrikaans friend’s Ouma. They are delicious!
BUTTERMILK RUSKS / BESKUIT
500g Butter (Unsalted if you can get, else salted is also fine)
2 cups Brown Sugar
Melt the butter and sugar together and throw in the buttermilk. Let mixture stand for a little while.
5 cups Cake Flour
2 cups Jungle Oats
3 cups Nutty Wheat Flour
2 teaspoons Bicarbonate of Soda
10 teaspoons Baking Powder
1 teaspoon Fine Salt
A handful of sunflower seeds / raisins (Optional)
Mix all the dry ingredients together. Throw in the buttermilk mixture and mix well.
The mixture must be a bit sticky and doughy.
Spread out and push flat into two baking trays and then, VERY IMPORTANTLY, cut! Else you’ll end up with two very beeeg rusks!
Bake for 30-35 minutes on 180°C.
Let the rusks cool on a baking tray, and then break apart and spread out to let dry in the oven at about 90°C.
Rotate the rusks during the drying time to ensure they dry throughout.
Store these buttermilk rusks in airtight containers. I’d suggest hiding a container because the family will gobble these up in no time! Enjoy! Happy dunking!
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