Traditional Buttermilk Rusks

A South African favourite! Rusks make a wonderful early morning snack or any time treat to go with tea, coffee or hot chocolate.

Difficulty

Prep Time

10 minutes

Cooking Time

45 minutes (plus overnight drying)

Serves

Makes 30+ rusks

Ingredients

  • 1kg SPAR Self-Raising Flour
  • 500g SPAR Buttermilk
  • 25ml SPAR Sunflower Oil
  • 250g SPAR Butter
  • 5ml SPAR Salt
  • 200ml SPAR Sugar
  • 1 Egg

Method

  1. Preheat oven to 180°C and grease an oven roasting pan.
  2. Sieve the dry ingredients together and rub the butter into the dry ingredients.
  3. Beat together the egg and oil, the mix in the SPAR Buttermilk.
  4. Pour the wet mix onto the dry mix and combine thoroughly.
  5. Roll the mixture into little buns and place them close together in the roasting pan.
  6. Bake for 45 minutes then remove from oven and break into individual sections while still hot.
  7. Place the sections onto a cooling rack, spaced well apart.
  8. Leave to dry out in a warming oven overnight, or return to the oven and bake for 3 hours at 120°C


Hints & Tips

When cool, pack the rusks into an airtight container. Great with tea, coffee or hot chocolate!