Buttermilk Rusks Recipe

Name: Buttermilk Rusks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Preheat oven to 240u00b0C.
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).

2285

kcal

Calories

129

Fat

254

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 kg flour, 12 1/2 ml baking soda, 25 ml cream of tartar, 10 ml salt, and more.

Yes, Buttermilk Rusks falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buttermilk Rusks

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