Food, Recipes


So it’s about time I share a new recipe with you. I saw this online food magazine called Crush featured on AskAshe’s blog and I spotted lots of different recipes for rusks. Since being back in SA, I’ve been enjoying an Ouma rusk with my tea every morning. Yes, probably not the best habit to get into when you’re trying to lose some weight but hey . . .

So when I saw all the recipes for rusks, I thought it was high time to get back into the kitchen and cook.

I didn’t get a pic of the finished product because they cooked over night and Sheldon took them to work in the morning – they were my father’s day gift to him.

Buttermilk Rusks
2 medium loaf tins

1kg self-raising flour
1 tbsp (15ml) baking powder
1/2 tsp (2ml) salt
2 cups bran
500g butter
2 cups (500ml) sugar
1 large egg
2 cups (500ml) buttermilk

Sift together the self-raising flour, baking powder and salt in a bowl. Add the bran and mix well. Keep to one side.

Melt the butter (heart attack stuff), add the sugar and stir. Add to the dry ingredients. Whisk the egg with the buttermilk and also add to the dry ingredients. Give it a good mix but be careful not to over-work the dough. Split the mixture between the loaf tins and bake for 1 hour, or until light brown on top. Remove from baking tin and cool on a drying rack.

Using a serrated knife, cut the loaves into 3cm-thick slices and then cut into 3 slices lengthways. Place on an oven tray and dry overnight at 100˚C or at 70˚C in a fan-assisted oven.


2 thoughts on “Rusks

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