Buttermilk Rusks

Golden, crunchy, and perfect for dunking—homemade buttermilk rusks are the ultimate South African treat!

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There’s nothing better than starting the day with one (or a few!) alongside a hot cup of coffee.

Makes ±72 rusks

1 kg self-raising flour

5 ml salt

10 ml baking powder

250 g sugar

350 g butter at room temperature

2 eggs

500 ml buttermilk

Preheat the oven to 180 °C. Grease a large oven/rusk pan.
Sift the flour, salt, baking powder and sugar together in a large bowl.
Rub the butter into the dry ingredients.
Mix the eggs and buttermilk together in a separate bowl. Add to the dry ingredients and cut in with a blunt knife to make a dough.
Knead lightly to make sure all the ingredients are mixed well.
Press the dough into the prepared oven/rusk pan.
Place in the oven and bake for ±25 minutes.
Cool and cut into portions/slices.
Spread them in a single layer on two large baking sheets, with enough space between them for air to circulate and to dry the rusks.
Dry out in the oven at 80 °C for about 4 hours, turning the rusks every hour.