Perfect as a quick breakfast or an afternoon snack with tea or coffee, rusks are an all-purpose treat found in most South African homes. There are many variations, from traditional to health-conscious muesli rusks.
You can substitute some of the All-Bran flakes with regular unprocessed bran, and feel free to add nuts, cranberries, raisins, or a combination of them to enhance the flavour. Just keep in mind that consistency is key. The rusks are best dried out overnight at a very low oven setting, ensuring they turn out perfectly crisp
South African Classic Buttermilk Rusks
With the holiday season upon us, there’s no better time to get baking. Our traditional South African buttermilk rusks with a healthy twist are the perfect place to start.
Ingredients
- 1kg Self-raising flour
- 5ml salt
- 5ml baking powder
- 500g All-Bran flakes crushed
- 3 eggs
- 1 tbsp honey or more if you prefer a sweeter taste
- 500ml buttermilk
- 1 cup of cranberries, raisins, nuts or gogi berries optional
Instructions
Method:
- Preheat the oven to 180°C (350°F)
- Lightly grease a small oven dish.
- In a large mixing bowl, combine the dry ingredients (flour, salt, baking powder).Rub the grated butter into the dry ingredients with your fingertips until the mixture resembles breadcrumbs.Beat the eggs and buttermilk together, then add the egg mixture to the dry ingredients. Stir until well combined.Pour the mixture into the prepared baking dish. Bake for 45 minutes, or until a skewer inserted into the center comes out clean.Once baked, allow the rusk to cool slightly before cutting it into slicesTransfer the slices to a baking tray. Place in the oven to dry out at a very low setting (100°C) for 6-8 hours, preferably overnight
