Buttermilk rusks, karringmelk beskuit in Afrikaans are probably the most popular choice and most traditional flavour when it comes down to a rusk.  A true staple in most South African’s diet, or at least they are to the expats I know.  These are hard ‘double-baked’ biscuits and make the perfect dunkers/dippers in tea and coffee.  In fact that is the way to eat them, unless you want to chip a tooth 🙂  These originate from when people travelled long distances and didn’t have the means of refrigeration, as they will keep for months!

buttermilk rusks (Karringmelkbeskuit) ouma rusks
Buttermilk rusks (karringmelk beskuit)
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A very rustic looking biscuit, not too to dissimilar to the Italian biscotti. This recipe's main ingredient is buttermilk, but it can be adapted to your own flavour combinations as I've previously had breakfast rusks with oats, plain with aniseed and others with fruit. The choice is yours. I've just given you the basics here to get going...
Servings
40
Prep Time
25min
Cook Time
30-45min+6-8hrs drying
Servings
40
Prep Time
25min
Cook Time
30-45min+6-8hrs drying
buttermilk rusks (Karringmelkbeskuit) ouma rusks
Buttermilk rusks (karringmelk beskuit)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A very rustic looking biscuit, not too to dissimilar to the Italian biscotti. This recipe's main ingredient is buttermilk, but it can be adapted to your own flavour combinations as I've previously had breakfast rusks with oats, plain with aniseed and others with fruit. The choice is yours. I've just given you the basics here to get going...
Servings
40
Prep Time
25min
Cook Time
30-45min+6-8hrs drying
Servings
40
Prep Time
25min
Cook Time
30-45min+6-8hrs drying
Ingredients
Servings:
Units:
Instructions
  1. Mix the dry ingredients together in a large bowl, adding the butter or marg and continue to mix until it resembles breadcrumbs.
  2. Mix the eggs and buttermilk well. Now add to the dry ingredients. Knead well until pliable.
  3. You will need a pan: 460mm x 350mmx20mm (depth). Roll mixture into the pan and make sure it is even.
  4. Bake at 180C/Gas 4 for between 30 - 45 minutes, until golden brown.
  5. Allow 5 minutes to cool, before tipping out onto a wire rack. Leave until cool to the touch. Now cut into small pieces.
  6. Space out onto wire racks and place back in the oven at 50C, with the door slightly ajar and cook for 6 - 8 hours (best to leave alone overnight).
  7. Once the rusks (beskuit) have hardened, they are finished and can be stored in an airtight container.
Recipe Notes

Storage in an airtight container will make them last for ages...I have kept rusks for up to six months this way.

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Nutrition Information

Amount Per Serving
Calories 165kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
5g
3g
84mg
26g
1g
8g
3g
8%
15%
4%
9%
4%
6%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
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Nutrition Information

Amount Per Serving
Calories 165kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
5g
3g
84mg
26g
1g
8g
3g
8%
15%
4%
9%
4%
6%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
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