How to Make Buttermilk Rusks – Crunchy Dunking Biscuits!!!

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How to Make Buttermilk Rusks - Crunchy Dunking Biscuits!!!
Author: 
Recipe type: Biscuits / Cookies
Cuisine: South African
 
In yesterdays episode we made a batch of thick, creamy cultured buttermilk. Today we're going to use this to make South Africa's traditional dunking biscuit, delicious buttermilk rusks.
Ingredients
  • 500g Butter
  • 500g Sugar
  • 1Kg All-purpose flour
  • 15ml Baking powder
  • 10ml Salt
  • 500ml Cultured buttermilk
  • 2 Eggs
Instructions
  1. To start add 500g of butter and 500g of sugar to a medium size pot. Place the pot over low heat and melt the butter.
  2. This recipe is on the sweeter side. You can reduce the sugar, or even replace a portion of the sugar with seedless raisins or any dried berries.
  3. While the butter melts, sift 1kg of all purpose, 15ml of baking powder and 10ml of salt into a bowl.
  4. Measure 500ml of the cultured buttermilk into a large jug. Whisk 2 eggs and add these to the buttermilk.
  5. Make a well in the center of the flour mixture and pour the buttermilk and egg into the bowl. Mixt this briefly until all of the liquid has been absorbed by the flour.
  6. Pour in the melted butter and sugar. Use your padfle to mix this into the flour mixture until no dry flour is visible.
  7. You will have a thick, lumpy batter.
  8. Pour the batter into an 11 by 14 inch baking tin and spread it out evenly across the tin.
  9. Bake the batter in a preheated oven at 180c or 350f for 60 minutes, and a skewers comes out clean when pressed into the center of the cake.
  10. Remove the pan from the oven and allow it to stand for 15 minutes.
  11. Use a long ruler and a thin blade to cut the cake into strips of about 20mm wide.
  12. Turn the pan 90 degrees and cut the strips into fingers.
  13. Use a lifter to remove these from the pan and spread the rusks out over 4 large racks.
  14. Place the racks in your oven set at 100c or 200f with door slightly ajar. Allow the rusks to dry out like this for 2 to 3 hours.
  15. And now you have a mountain of traditional rusks just ready for eating.

 

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