South African Rusks

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 In Recipes
Rusks are a traditional South African teatime or breakfast snack, usually dunked into a hot drink (coffee, tea, or hot chocolate) before eating. Originally devised in South Africa in the late 1690s as way of preserving bread, especially when travelling long distances without refrigeration, rusks continue to be a mainstay of South African pantries.
There are countless recipes for rusks, ranging from the traditional to the contemporary, but a key ingredient has always been buttermilk, and this one is no different! This recipe substitutes half the quantity of butter with macadamia nut oil, and contains lots of lovely nuts and seeds, giving it a good crunch.
rusks
  • 1kg self-raising flour
  • 350g digestive wheat
  • 2 cups sugar
  • 2t salt
  • 2t crème of tartar
  • 1 cup roughly chopped macadamia nuts (or a selection of nuts)
  • 1 cup of linseeds, sunflower seeds, coconut, oats or any similar combination that make up one cup
  • 300g butter or baking margarine, melted
  • 500ml buttermilk
  • 1 cup macadamia oil
  • 1 cup lukewarm water
  • 2t bicarbonate of soda (baking soda)
Instructions:
Preheat the oven to 180* C
Grease a large (or two small) baking pans or loaf tins
Place the dry ingredients into a rather large bowl (no need for sifting)
Mix well
Whisk together the butter, buttermilk, macadamia oil, water, and bicarbonate of soda
Add the wet mixture to the dry ingredients and fold in well.
Place into the baking pan(s) and bake for 40min at 180*deg C or until baked through
Remove from the oven and when cool enough to handle, cut into slices (or chunks). It’s ok if they are a bit rustic – they’re meant to be like that.
Place the slices directly onto your oven racks and dry out in a very low oven (not more than 90*C) overnight (or about 6 hours).
When the rusks are hard and crunchy, you know they are ready.
Store in an airtight container.
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