Buttermilk Rusks

Recipe Date: 3 July 2023
Serving Size: 6
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Difficulty: Easy
Measurements: Imperial (US)

Enjoy baking with this easy to make buttermilk rusk recipe by Executive Chef Jean Delport – a true South African treat! Nothing starts the day better than a hot cuppa tea or coffee paired with a yummy biscuit. This quick & easy traditional South African rusk recipe will provide you with the satisfaction that homemade items always bring. Just follow the step-by-step guide for a fantastic recipe your taste buds will thank you for, and your family will love! 


  • 150g seedless raisins
  • 100g chocolate chips
  • 150g mixed granola
  • 75g rolled oats
  • 1kg self-raising flour 
  • 350g caster sugar
  • 5m salt
  • 7ml baking powder
  • 250g unsalted butter (cold) 
  • 425ml buttermilk
  • 2 ea. medium eggs whole


  • Pre-heat oven to 200°c  
  • Line a deep baking tray (400mm x 300mm) with butter and flour 
  • Sieve all dry ingredients together in a large bowl 
  • Cube cold butter, add to your dry mix and work together with your fingertips to create a fine sand like texture, no lumps of butter should be seen. 
  • Whisk together the whole eggs with the buttermilk and add to your dry mix. 
  • Gently work together the rusk mixture to form a soft but firm dough mixture. 
  • At this stage you can add any extras you would like, and gently work them in till evenly distributed. 
  • Gently press finished mixture into pre-lined tray to a flat even bed, making sure the same height is seen across the whole tray. You are looking for an even depth of about 50mm. 
  • Place in oven and bake for 15 minutes at 200°c, then reduce temperature to 170°c and bake for further 40 minutes. 
  • Once baked, allow to cool for 10 minutes and slice into finger like shapes 120mm x 30mm.  
  • Transfer cut fingers to an oven rack and continue to dry out in oven at 130°c for a further 2 hours. 
  • Remove from oven and allow to cool.  
  • Store in an airtight container. This will keep well for up to three months. 

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