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.