Buttermilk Rusks

Try this great home baking recipe | Buttermilk Rusks

Chef Jean Delport Rusk recipe.jpg

Enjoy baking during isolation with this easy to make buttermilk rusk recipe by Executive Chef Jean Delport - a truly South African treat!

Nothing starts the day better than a hot cuppa tea or coffee paired with a yummy biscuit.

This quick & easy traditional South African rusk recipe will provide you with the satisfaction that homemade items always bring. Just follow the step-by-step guide for a fantastic recipe your taste buds will thank you for, and your family will love!

OPTIONAL: CHOOSE ONE

INGREDIENTS

150         g             seedless raisins

100         g             chocolate chips

150         g             mixed granola

75           g              rolled oats

1              kg                           self-raising flour

350         g                             caster sugar

5              ml                           salt

7              ml                           baking powder

250         g                             unsalted butter (cold)

425         ml                          buttermilk

2              ea                           medium eggs whole

 

METHOD

  • Pre-heat oven to 200°c

  • Line a deep baking tray (400mm x 300mm) with butter and flour

  • Sieve all  dry ingredients together in a large bowl

  • Cube cold butter, add to your dry mix and work together with your finger tips to create a fine sand like texture, no lumps of butter should be seen.

  • Whisk together the whole eggs with the buttermilk and add to your dry mix.

  • Gently work together the rusk mixture to form a soft but firm dough mixture.

  • At this stage you can add any extras you would like, and gently work them in till evenly distributed.

  • Gently press finished mixture into pre-lined tray to a flat even bed, making sure the same height is seen across the whole tray. You are looking for an even depth of about  50mm.

  • Place in oven and bake for 15 minutes at 200°c, then reduce temperature to 170°c and bake for further 40 minutes.

  • Once baked, allow to cool for 10 minutes and slice into finger like shapes 120mm x  30mm.

  • Transfer cut fingers to an oven rack and continue to dry out in oven at 130°c for a further 2 hours.

  • Remove from oven and allow to cool.

  • Store in an airtight container. This will keep well for up to three months.

  • Enjoy with coffee or tea, a South African breakfast treat.

Emily GreyRestaurant Interlude