Serves 16
190 min
South African-style Buttermilk Rusk Biscuits
Recipe GLPRf3d964ec078b29
Golden, twice-baked rusk biscuits with a distinctively crunchy texture and subtle tangy flavor from buttermilk powder. These traditional South African treats are perfect for dunking in coffee or tea. The dough is baked once into a loaf, then sliced and slowly dried in a low oven until crisp throughout. Optional additions of nuts and oats let you customize them to your taste.
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Ingredients
2 1/2 cups cake flour
2 tablespoons buttermilk powder
1 teaspoon baking powder
100 ml granulated sugar
75 grams melted butter
1 medium egg
100 ml water
200 ml nuts, oats, or dried fruit (optional)
Directions
Preheat your oven to 180°C (350°F).
In a large bowl, whisk together the melted butter and granulated sugar until the mixture becomes light and creamy. Crack the egg into the bowl and stir it in until well combined.
In a separate bowl, sift together the cake flour, buttermilk powder, and baking powder. Add half of this dry mixture to the wet ingredients and stir gently with a fork until just combined.
Add the remaining dry ingredients and the water to the bowl. Stir until a thick batter forms, being careful not to overmix.
If using optional additions, fold in the nuts, oats, or dried fruit at this time.
Grease a baking pan and pour the batter into it, spreading it evenly. Bake for 50 minutes at 180°C, or until a toothpick inserted in the center comes out clean and the top is golden.
Remove the baked loaf from the oven and let it cool for a few minutes until it is safe to handle.
Using two forks, break or divide the cooled loaf into 16 rough pieces. The jagged surfaces created by this method are characteristic of rusks and help them absorb liquid better.
Remove the pieces from the baking pan and arrange them on a baking tray or heat-resistant surface with the jagged cut sides facing up.
Place the tray in the oven and bake the rusk pieces at 100°C (212°F) for 1 hour to begin drying them out.
Flip the pieces over and bake for another hour at 100°C to evaporate the remaining moisture and achieve a completely crisp texture throughout.
Remove the rusks from the oven and let them cool completely. Store in an airtight container to maintain their crispness.
