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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (42g) Recipe makes 40 servings |
||
| Calories 142 | ||
| Calories from Fat 49 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.5g | 8% | |
| Saturated Fat 3.3g | 16% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 19mg | 6% | |
| Sodium 246mg | 10% | |
| Potassium 106mg | 3% | |
| Total Carbohydrate 19.8g | 6% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 0.6g | ||
| Protein 3.1g | 6% | |
Buttermilk Rusks
By: Bokenpop
Apr 26, 2005
These are a wonderful quick breakfast and are lovely as a snack with a cup of coffee or tea.
SERVES 40
Ingredients
- 1 kg flour
- 12 1/2 ml baking soda
- 25 ml cream of tartar
- 10 ml salt
- 250 ml sugar
- 250 g butter
- 350 ml buttermilk
- 1 egg
- oil, for greasing
- milk, for glaze
Directions
1
Preheat oven to 240°C.2
Sift the dry ingredients and stir til well mixed.3
Cut in butter - the mixture should resemble corn meal when done.4
Beat buttermilk and egg together and add to dry ingredients.5
Mix to a firm dough.6
Pinch off golf ball sized pieces of dough and press lightly into rectangular shape approx 2cm thick.7
Place close together in two greased loaf pans (30cm x36cm x 7cm) and brush the sides of each row of balls with oil so that the rusks will break apart easily after being baked.8
Brush with diluted milk.9
Bake at 240C for 10 minutes, then reduce heat to 190C and bake for further 50 minutes.10
Turn out on cooling rack and break in two or three places so that the rusks will cool more quickly.11
When cool, break neatly into individual rusks and allow to dry out in a very low oven (120C).
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Featured Reviews for This Recipe
From: Chef #1212642
On Mar 23, 2009
Sounds very easy. Will definately try it. Have a diabetic friend, will substitute sugar with alternative.
From: Besketty!
On Jan 4, 2009
YUM! I didn't do the whole ball rolling thing as we never used to make our rusks this way. I just put the whole lot into one huge roasting pan and cut them up when slightly cooled. I dried them on about 80 degrees C (fan forced) from about 11:30 that night until 6 or so the next morning. These were yummy as. The only mistake I made was bringing them out when our relatives came over. They were ALL gone in half an hour!
From: Adele #3
On Jun 7, 2008
This was a very easy recipe to follow, but I wasn't sure how long I should dry out the rusks at the end. Even though my rusks may not be 'dried out' enough, I got rave reviews ... and will definitely be using this recipe again .... watch out "Ouma"!
From: Ms*Bindy
On Oct 13, 2005
Mmmm...very good. I scaled this recipe down to 1/4 and made only a dozen on my first try. I accidently overbaked a little. I wasn't paying close enough attention. I wish I had not over-baked so that I could post a picture. Would you believe right now there are no pictures posted on any of the Zaar rusks recipes? I would have really liked a picture to know what the end product should look like. Next time I make these, I'll be sure to post a picture for you.
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