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Buttermilk Rusks

Buttermilk Rusks (Aniseed optional)

Crunchy homemade buttermilk rusks, perfect for dunking. A South African pantry staple.
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Prep Time 20 minutes
Cook Time 45 minutes
6 hours
Servings: 24
Course: Side Dish
Cuisine: South African
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg self-raising flour
  • 500 g butter
  • 2 cups sugar
  • 2 eggs
  • 2 cups buttermilk
  • 1-2 tsp Aniseed Slightly crushed (Optional)

Equipment

  • 1 Large mixing bowl
  • 1 Measuring cups and spoons
  • 1 Knife or Pastry Cutter For butter
  • 1 Baking tray or Roasting pan
  • Baking Paper
  • 1 Cooling rack

Method
 

  1. Rub butter into flour. (And Aniseed)
  2. Add sugar, eggs, buttermilk.
  3. Shape into balls and press into greased tray.
  4. Bake in a preheated oven at 160 °C for 20 minutes. Reduce oven temperature to 150 °C and continue baking for about 30 minutes.
  5. Turn out onto wire racks to cool slightly.
  6. Cut or break into pieces while still warm.
  7. Dry out in a cool oven at about 70 °C for 6 - 8 hours, or overnight.

Notes

Serve with coffee or tea.  Store in an airtight container.
Nutrition (per serving):
Calories: 180 | Protein: 3g | Fat: 8g | Carbs: 24g | Fibre: 1g