Buttermilk Rusks

Rusks always make for such lovely gifts especially over the festive season when you can have fun with adding pretty ribbons and baubles to the wrapping.  Pair these Buttermilk Rusks up with the Worlds Yummiest Rusks for a double Christmas treat.

Buttermilk Rusks



2kg self raising flour
15ml salt
350g yellow sugar
500g cold butter
1 litre buttermilk
3 large eggs
15ml vanilla essence


  1. Preheat the oven to 180°C.
  2. Mix together the flour, salt and sugar in a large mixing bowl.
  3. Grate the butter into the flour mixture and rub it in until it resembles fine breadcrumbs.
  4. Whisk together 500ml of the buttermilk with the eggs and the vanilla essence and add to the flour mixture.
  5. Add enough of the remaining buttermilk to make a soft dough that is firm enough to shape into balls.
  6. Form balls and pack loosely onto a greased baking tray and bake for 45 minutes to 1 hour until golden brown and cooked through.
  7. Break the rusks apart and lay them on a baking tray and dry them in the oven at 100°C for 3 to 4 hours.


Submitted by:  Mandy Frielinghaus, Mauritius

14 thoughts on “Buttermilk Rusks

  1. I don’t know if I’ve had these before but you’re right! They would make a great gift. My mother-in-law has already hinted me that she wants some of my homemade goodies… 🙂

    • What I know as lady fingers are Boudoir Biscuits, which are a very light sponge biscuits with a sugar coating on top and are can be used as a base for trifles and tiramisu. Rusks are double baked, so they become hard/crunchy and are of a more dense consistency to lady fingers.

  2. how perfect for my holiday morning coffee, I can imagine they are perfect to give a gifts, who doesn’t love a sweet treat!
    ps I love your pecan nut biscuits, thanks for the link!

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