Description
Buttermilk Rusks are a beloved South African treat—crunchy, lightly sweet biscuits that are twice-baked and perfect for dunking into a hot cup of coffee or tea. These homemade rusks are rustic, satisfying, and store well for weeks.
Ingredients
Scale
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Optional: 1/2 cup raisins or chopped nuts
Instructions
- Preheat oven to 350°F (180°C). Grease a 9×13 inch baking dish or line with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together melted butter, oil, eggs, buttermilk, and vanilla.
- Pour the wet mixture into the dry ingredients and mix until combined. Fold in raisins or nuts if using.
- Spoon the thick batter evenly into the baking dish and smooth the top.
- Bake for 35–40 minutes, or until golden brown and a toothpick inserted comes out clean.
- Let cool completely, then cut into fingers or squares.
- Place cut rusks on a baking tray and dry in a 250°F (120°C) oven for 3–4 hours, turning once, until completely crisp and dry.
Notes
- Store cooled rusks in an airtight container for up to 3 weeks.
- Add aniseed or coconut for a traditional variation.
- Perfect for dipping in coffee, rooibos tea, or hot chocolate.
Nutrition
- Serving Size: 1 rusk
- Calories: 150
- Sugar: 6g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: buttermilk rusks, South African rusks, double baked biscuits, coffee dunking treats, homemade rusks