Serves 50
70 min
Buttermilk Rusks
Recipe GLPRcb613e88c5c3cd
A traditional African-style twice-baked rusk cookie that is crisp and long-lasting. Made with a combination of rye and all-purpose flour, sweetened minimally with sugar, and bound with buttermilk and egg. These rusks are perfect for dunking in coffee or tea and offer a rustic, wholesome flavor.
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Ingredients
2 cups rye flour
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 large egg
2/3 cup buttermilk
Directions
Preheat oven to 350°F (175°C). In a large mixing bowl, combine the rye flour, all-purpose flour, sugar, and salt.
In a small bowl, beat the egg lightly, then mix it with the buttermilk until well combined.
Add the wet ingredients to the dry ingredients and stir until a stiff dough forms. The dough should be firm and slightly dry.
Turn the dough onto a lightly floured surface and knead gently for about 2 minutes until it comes together.
Shape the dough into a loaf approximately 3 inches wide and 2 inches tall. Place it on a parchment-lined baking sheet.
Bake for 25–30 minutes until the loaf is firm to the touch and lightly golden on top.
Remove from the oven and allow to cool for 10 minutes. Slice the loaf into biscuits approximately ½ inch thick.
Place the sliced rusks cut-side up on baking sheets and return to the oven at 300°F (150°C) for 15–20 minutes, stirring halfway through, until they are completely dry and crisp throughout.
Cool completely on a wire rack before storing in an airtight container.
