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!
Proudly assisting South African jewellers, artisan designers and wholesalers with their jewellery packaging, display and jewellery label needs.