Rusks are not a common teatime treat around the world, but they should be. Ask any South African and they’ll tell you that there is nothing as comforting as dunking a rusk into a hot cup of tea or coffee. Typically made with buttermilk, a rusk is like hard, chunky biscuit that somewhat resembles a rock. It may sound strange, but trust us when we say to try them!
Ingredients:
- 7-8 cups self-raising flour
- 2 cups sugar
- 2 eggs
- 1 teaspoon salt
- 2 cups butter, softened
- 2 cups buttermilk / 2 cups milk + 2 tablespoons vinegar
- 1 cup raisins (optional)
- 1 cup nuts, chopped (optional)
Instructions:
- Add the flour to a bowl and mix in the butter using your fingers.
- Add the rest of the dry ingredients into the bowl.
- Mix the eggs and buttermilk. If you don’t have buttermilk, add 1 tablespoon of vinegar per cup of milk and allow the liquid to stand for 10 minutes.
- Add the egg and buttermilk mixture to the dry ingredients and combine well. The dough should be sticky, but more flour can be added if it is too difficult to transfer.
- Flatten the dough onto a baking tray and bake for 30 minutes at 350°F, or until golden brown and baked through.
- Allow the rusks to cool slightly and then cut into fingers.
- Place the rusks directly on the racks in your oven and bake again at 165°F for 1 hour. Then, allow the rusks to sit in the oven on low heat to completely dry out.
