Buttermilk Rusks


A few days ago I managed to misread the quantity of buttermilk needed for a cake I baked and instead of buying one carton, I bought three…. Buttermilk is not something that I have in my fridge on a regular basis and I don’t associate it with many recipes off hand… There is one thing that always pops into my mind when thinking of it and that is Buttermilk Rusks… These are a South African crunchie biscuit (almost like a biscottti) and are GREAT with a cup of tea or coffee. The original recipe comes from this blog but below are the ingredients I used tailoring it a bit by adding some whole wheat self-raising flour.


 – 1.5kg self raising flour (1kg White & 500g Whole Wheat)
– 3ml salt
– 2 tsp / 10ml cream of tartar
– 500gm butter
– 350gm (430ml) white sugar
– 500ml buttermilk


1. Pre heat the oven to 180C / 350 F
2. In a very large bowl, sift all the dry ingredients together
3. In a separate pot, melt the butter and the sugar
4. Add the butter sugar mix and the buttermilk to the dry ingredients and combine
5. Shape into balls and pack into a lined or greased baking tray – pack them quite closely as they don’t expand much.
6. Bake for an hour
7. Remove and turn the oven down to 50C (100F)
8. Break the rusks up into chunks and place directly on the oven rack or a wire rack and leave overnight to dry out.

Enjoy with a great cup of tea!!!

NOTE: This recipe makes quite a few rusks but they do keep for a while so it is worth it. A great breakfast treat or teatime snack!

3 responses »

  1. Pingback: Girl, stop askin’ dem questions. Listen! | Cauldrons and Cupcakes

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