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Buttermilk Biscotti Rusks

  • Author: EsmeSalon
  • Prep Time: 20 minutes
  • Drying Time: 5 hours
  • Cook Time: 30 minutes
  • Total Time: 5 hours 50 minutes
  • Yield: 25-30 depending on size 1x
  • Method: Easy
  • Cuisine: South African


I have been on a baking binge, and just had to make a couple of batches of this classic! It just can’t be beat.


Units Scale
  • 250g butter
  • 200ml sugar (I’m always the first one to decrease the sugar in any recipe, but in this case, I actually use more! I think I went up to about a cup-and-a-half at least)
  • 10ml salt (I omit this as I use salted butter)
  • 500ml buttermilk
  • 1 kg self-rising flour
  • 5 ml baking powder
  • 2 large eggs


  1. Preheat oven to 375°F and grease large, flat baking tray/s.
  2. I have used several sizes & shapes of baking tins and trays. Nothing works as well as a very shallow, flat tray.
  3. Melt butter in a saucepan over medium heat.
  4. Add sugar (and salt, if using) and stir until dissolved. Add buttermilk.
  5. Heat only slightly until warm but not hot.
  6. Sift flour and baking powder together in a large bowl. Add beaten eggs to a lukewarm buttermilk mixture. Pour liquid into flour and mix.
  7. Again, I have tried all sorts of strategies here: stand mixer, hand mixer, and a good old wooden spoon. The only one that works is doing it by hand (with the wooden spoon) and being careful not to overmix. It must be fluffy and light.
  8. Then carefully scoop it into the baking trays.
  9. Spread very lightly to the edges. Do not press the dough – keep it light and just pull it with your fingers to cover the pan.
  10. If you are lucky, you might have the cutter that fits into the pan like I do (thanks to the best gift from my mom!!). If so, oil the cutter well and cut the dough before baking.
  11. Then bake for about 30 mins. Keep an eye on it as it could bake faster since it is thin.
  12. Remove from pans and break or cut apart.
  13. Then place the rusks directly onto the oven racks, turn the oven to exceptionally low heat (I used 175°F), prop the door open with a spoon, and dry for several hours until fully dry throughout.
  14. Nothing like it with a cup of coffee for dipping!!


  • Serving Size: 25-30
  • Calories: 219
  • Sugar: 6.6 g
  • Sodium: 181.9 mg
  • Fat: 8 g
  • Carbohydrates: 32.1 g
  • Fiber: 0.9 g
  • Protein: 4.5 g
  • Cholesterol: 32.2 mg

Keywords: Buttermilk Biscotti Rusks

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