Buttermilk Rusks – a delicious recipe with cake flour, bicarbonate of soda, cream of tartar, baking powder, salt, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Spray two 30 x 36 x 7 cm baking trays with nonstick baking spray.
2
Sift the dry ingredients into a bowl.
3
Cut in the butter or margarine.
4
Rub in until it resembles breadcrumbs.
5
Mix in buttermilk to form a firm dough.
6
Break off small pieces of dough and shape them into balls.
7
Place close together in sprayed baking trays.
8
Brush the side of each row with melted butter before putting in the next row so that the rusks can be broken apart easily later.
9
Bake in a preheated oven at 240 C for 10 minutes, then reduce heat to 190 C and bake for a further 35-50 minutes, then brush with diluted milk.
10
Turn out on to a cooling rack and break in three so that rusks will cool more quickly.
11
When cool, break into neat portions and allow to dry out in the oven set at 100 C.
2367
kcal
Calories
145
g
Fat
243
g
Carbs
27
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 kg cake flour, 8 g bicarbonate of soda, 8 g cream of tartar, 8 g baking powder, and more.
Yes, Buttermilk Rusks falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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