Buttermilk Rusks Recipe #119169
These are a wonderful quick breakfast and are lovely as a snack with a cup of coffee or tea.
by Bokenpop
1¼ hours | 15 min prep
SERVES 40
- 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
- Preheat oven to 240°C.
- Sift the dry ingredients and stir til well mixed.
- Cut in butter - the mixture should resemble corn meal when done.
- Beat buttermilk and egg together and add to dry ingredients.
- Mix to a firm dough.
- Pinch off golf ball sized pieces of dough and press lightly into rectangular shape approx 2cm thick.
- 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.
- Brush with diluted milk.
- Bake at 240C for 10 minutes, then reduce heat to 190C and bake for further 50 minutes.
- Turn out on cooling rack and break in two or three places so that the rusks will cool more quickly.
- When cool, break neatly into individual rusks and allow to dry out in a very low oven (120C).
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5 stars