Buttermilk Rusks

Authentic Buttermilk Rusks Recipe from South Africa and Malawi

Region / culture: Malawi, South Africa | Preparation time: 30 minutes | Cooking time: 45-60 minutes | Servings: makes about 30 rusks

Introduction

Buttermilk rusks are a traditional South African treat that is perfect for dunking in your morning coffee or tea. These crunchy, slightly sweet biscuits are a favorite for breakfast or as a snack any time of day.

History

Buttermilk rusks have been a staple in South African households for generations. The recipe was brought to the country by Dutch settlers in the 17th century and has since become a beloved treat enjoyed by people of all backgrounds.

Ingredients

4 lb (1.81 kg) of self-raising flour
1 lb (454 g) of firm pure butter
2 cups of sugar
2 tsp of salt
3 large eggs, beaten
1 tbsp of vanilla
6 cups of buttermilk, to mix in (approximately)

How to prepare

Preheat the oven to 350°F (177°C).
Grease 2 flat, large cookie tins.
Using the coarse side of a grater, grate the butter into the flour in a large bowl.
Rub the butter into the flour using your hands until the mixture resembles breadcrumbs.
Add the salt and sugar.
In a separate bowl, combine the beaten eggs with vanilla.
Stir the egg mixture into the flour mixture.
Add enough buttermilk to achieve the consistency of scone dough, soft and somewhat sticky but not wet.
You will need approximately 6 cups of buttermilk, but it may vary.
Prepare a bowl of warm water and dip your hands into it.
Lightly form large balls of dough, approximately 0.33 smaller than tennis balls.
Place the dough balls close together on the greased tins, but not too close to the edges as they will rise considerably.
Bake for about 45-60 minutes, or until the rusks are well-risen and golden-brown on top.
Check with a skewer to ensure they are cooked through.
Allow the rusks to cool in the tins.
Using a serrated knife, cut the rusks into convenient shapes, approximately 3 inches in length and 1.5 inches in width.
Note that the rusks may crumble while cutting.
Save the crumbs for the birds.
Stack the cut rusks loosely in the same tins, with one row supporting the next at an angle.
Dry the rusks overnight in a cool oven set to about 170°F, with the oven door slightly open.
Make sure the rusks are completely dry the next day.
Allow them to cool well and store in airtight tins.

Variations

Add raisins or nuts to the dough for extra flavor and texture.
Drizzle melted chocolate over the cooled rusks for a decadent treat.

Cooking Tips & Tricks

Make sure to grate the butter into the flour using the coarse side of a grater to ensure even distribution.

- Dip your hands in warm water before forming the dough balls to prevent sticking.

- Allow the rusks to cool completely before storing to ensure they stay crunchy.

Serving Suggestions

Enjoy buttermilk rusks with a hot cup of coffee or tea for a comforting breakfast or snack.

Cooking Techniques

Grate the butter into the flour for even distribution.

- Dip your hands in warm water before forming the dough balls to prevent sticking.

Ingredient Substitutions

You can use regular milk instead of buttermilk if needed.

- Margarine can be used instead of butter.

Make Ahead Tips

Prepare the dough ahead of time and store it in the refrigerator until ready to bake.

Presentation Ideas

Arrange the cut rusks in a decorative tin or jar for a beautiful display.

Pairing Recommendations

Enjoy buttermilk rusks with a spread of butter or jam for a delicious combination.

Storage and Reheating Instructions

Store the rusks in an airtight container at room temperature for up to a week. Reheat in a low oven to crisp them up if needed.

Nutrition Information

Calories per serving

Each serving of buttermilk rusks contains approximately 200 calories.

Carbohydrates

Each serving of buttermilk rusks contains approximately 25g of carbohydrates.

Fats

Each serving of buttermilk rusks contains approximately 8g of fats.

Proteins

Each serving of buttermilk rusks contains approximately 4g of proteins.

Vitamins and minerals

Buttermilk rusks are a good source of calcium and iron.

Alergens

This recipe contains dairy (butter, buttermilk, eggs) and gluten (flour).

Summary

Buttermilk rusks are a delicious treat that provide a good source of carbohydrates, fats, proteins, calcium, and iron.

Summary

Buttermilk rusks are a classic South African treat that is perfect for breakfast or as a snack. These crunchy biscuits are easy to make and delicious to enjoy with a hot beverage.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a cold and rainy day, much like today, and I was browsing through an old cookbook that had been passed down to me from my grandmother. The pages were yellowed and frayed, but the recipes within were a treasure trove of delicious dishes from days gone by.

As I flipped through the pages, a recipe for Buttermilk Rusks caught my eye. I had never heard of rusks before, but the description sounded intriguing – crunchy on the outside, soft on the inside, and perfect for dunking in a cup of hot tea. The ingredients were simple enough – flour, sugar, butter, and of course, buttermilk – and I knew I had to give it a try.

I had always loved baking, ever since I was a little girl helping my own grandmother in the kitchen. She was the one who had taught me the joy of creating something from scratch, of taking raw ingredients and transforming them into something delicious. Her kitchen was always filled with warmth and the scent of fresh-baked goods, and I wanted to recreate that feeling in my own home.

So, armed with the recipe for Buttermilk Rusks and a sense of determination, I set to work. I gathered all the ingredients, measured them out carefully, and began to mix them together in a large bowl. The dough came together smoothly, the buttermilk giving it a tangy richness that I knew would make the rusks something special.

As I kneaded the dough and shaped it into little rounds, I thought back to all the other recipes I had learned over the years. Some had come from cookbooks or magazines, others from friends or family members. Each one had its own story, its own special meaning, and I cherished them all.

But this recipe for Buttermilk Rusks felt different somehow. It felt like a connection to the past, to a time when life was simpler and slower, when the act of baking was a labor of love rather than a chore. I could almost imagine my grandmother standing beside me, her hands guiding mine as we shaped the dough and baked it to perfection.

And when the rusks finally emerged from the oven, golden and fragrant, I knew I had created something truly special. The crunch of the crust, the softness of the center, the hint of buttermilk – it was everything I had hoped for and more. I couldn't wait to share them with my family, to pass on this recipe and the story behind it to the next generation.

As I sat down with a cup of tea and a rusk in hand, I felt a sense of contentment wash over me. In that moment, surrounded by the warmth of my kitchen and the memories of those who had come before me, I knew that this recipe for Buttermilk Rusks would become a new favorite in our family. And I was grateful for the opportunity to carry on the tradition of good food and good company, just as my grandmother had done for me.