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Buttermilk Rusks with Self-Raising Flour are easier than you think. Do you dunk them in coffee?
Crunch lovers, this one’s for you. Homemade Buttermilk Rusks with Self-Raising Flour stay crispy for weeks and weeks and taste way better than store-bought!
Looking for a snack that’s crunchy, tasty, and perfect with your morning coffee or tea? Buttermilk rusks are just that. They’re like fancy toast but way better, crispy on the outside and a little soft inside.
These rusks last a long time because they’re dried out, so you can enjoy them anytime without worrying about them going bad. Plus, they’re simple to make with just a few ingredients you probably already have. Making your own means no weird stuff, just good, honest flavor.
Ready to try something easy and delicious? Let’s get baking!
Homemade Buttermilk Rusks with Self-Raising Flour are easier than you think. These crunchy treats last for weeks and taste perfect with your morning coffee. Have you ever made rusks at home?
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Buttermilk Rusks Self Raising Flour
- Prep Time: 30 minutes
- Additional Time: 5 hours
- Cook Time: 60 minutes
- Total Time: 6 hours 30 minutes
- Yield: 20 servings depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
- Cuisine: South African
Description
Baking homemade Buttermilk Rusks is easier than you think. This recipe uses self-raising flour and basic ingredients for a crunchy treat that’s perfect any time of day.
Ingredients
- 1 kg self-raising flour
- 2.5 ml salt
- 1 1/4 cups sugar
- 250 g unsalted butter
- 500 ml buttermilk
- 2 eggs
- 25 ml oil
Instructions
- In a big bowl, mix the flour and salt.
- Rub the butter into the flour using your fingers until it looks like breadcrumbs.
- In another bowl, beat the sugar, eggs, oil, and buttermilk together.
- Pour the wet mix into the flour mix and stir until it forms a dough.
- With oily hands, roll dough into small balls or press it into a greased baking pan.
- Bake at 350°F (180°C) for 45–60 minutes, until golden.
- Let it cool, then break or cut into thick pieces.
- Dry out in the oven at 190°F (90°C) for 4–5 hours.
- Wedge a spoon in the oven door to let steam escape. Dry until completely crisp.
These rusks are perfect for dipping in your morning coffee. Simple, comforting, and totally worth it.
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Don’t settle for store-bought snacks. Make your own Buttermilk Rusks with self-raising flour and enjoy a long-lasting, homemade crunch. What would you dunk yours in
This Buttermilk Rusks with Self-Raising Flour recipe is simple, uses basic ingredients, and delivers a crunchy, buttery snack that lasts. Anyone who loves homemade treats will appreciate how easy it is to bake and how perfectly crisp the rusks turn out. It’s a fresh twist on a classic that’s worth trying right away.
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