Buttermilk Rusks ( Karringmelk Beskuit)
Over a year ago
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Ingredients
- 1 kg self raising flour
- 5 ml baking powder
- 10 ml salt
- 2 large eggs
- 200ml white sugar
- 500ml buttermilk
- 190g butter melted
Accompaniment
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Description
Delish dunked in coffee or tea.
Method
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1
Sift the flour, baking powder and salt together. Beat the eggs, sugar and buttermilk together. Cut this mixture into the dry ingredients with a knife. Knead the dough lightly gradually adding the butter while kneading. Pack balls of dough tightly into greased loaf pans. The balls should reach about 2/3rds the height of the pans. bake at 180C for 30 minutes. Turn out onto a wire rack and break into individual rusks. Lower the oven temperature to 100C and dry the rusks.
Chef's Tips
If you cant find buttermilk you can use milk and add 1 tablespoon of lemon juice or white vinegar per cup of milk and leave to stand for 10 mins, or yogurt works too.
Instead of making the balls and putting in loaf tins you can roll it lightly to about the thickness you would do for scones and cut into rectangles and bake on a baking sheet for about 20 mins. When cooked cut in half and dry. This does speed the drying time.
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