BUTTERMILK RUSKS / BESKUIT

 

500g Butter (Unsalted if you can get, else salted is also fine)

2 cups Brown Sugar

500ml Buttermilk

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!