It just so happens that the next Hilton Little recipe I wanted to try was Buttermilk Rusks – I will do something savoury next, I promise. The reason I wanted to try these buttermilk rusks is because you heat the butter, sugar, salt and buttermilk together and keep the mixture warm, which sounded interesting. Turns out it was lovely to work with but not sure there was much difference with the end result. They are still yummy though.
Taken From Bon Appetit, Mr President
120g (just over ½ cup) white sugar
10ml (2 tsp) salt
500ml (2 cups) buttermilk
1 kg self-raising flour
5ml (1 tsp) baking powder
2 large eggs, beaten
- Preheat the oven to 190°C (275°F).
- In a large saucepan, melt the butter over low heat, and then add the sugar, salt and buttermilk, mixing well. Keep the mixture lukewarm.
- In a mixing bowl, sift together the flour and baking powder.
- Add the eggs to the lukewarm buttermilk mixture, and then stir the mixture into the flour until blended.
- Knead lightly. Roll the dough into balls and pack them close together in two greased loaf tins.
- Bake immediately for about 30 minutes.
- Cool slightly, break into pieces and dry out in a cool oven at 100°C (200°F) for about 12 hours.
- The rusks should be very dry and hard.
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.
2kg self raising flour
350g yellow sugar
500g cold butter
1 litre buttermilk
3 large eggs
15ml vanilla essence
- Preheat the oven to 180°C.
- Mix together the flour, salt and sugar in a large mixing bowl.
- Grate the butter into the flour mixture and rub it in until it resembles fine breadcrumbs.
- Whisk together 500ml of the buttermilk with the eggs and the vanilla essence and add to the flour mixture.
- Add enough of the remaining buttermilk to make a soft dough that is firm enough to shape into balls.
- Form balls and pack loosely onto a greased baking tray and bake for 45 minutes to 1 hour until golden brown and cooked through.
- 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
We all enjoy a comforting rusk or two with a nice cup of tea or coffee and all the better when they are homemade. These tasty treats are quicker to make than the traditional method, so a batch can be whipped up and ready in no time.
Microwave Oven Buttermilk Rusks
500g cake flour
5ml bicarbonate of soda
5ml cream of tartar
5ml baking powder
200g brown sugar
- Sift all the dry ingredients and then add the sugar.
- Rub the butter into the dry ingredients.
- Add the buttermilk, oil and combine.
- Roll the mixture into small balls, place in a microwave safe container and cook on high for 12 to 15 minutes.
- Allow to cool and then separate the rusks.
- Cook on low for 50 minutes or in a cool oven (100°C) until dry – about 3 hours.
Submitted by: Christine de Villiers, Port Elizabeth