Description
These Crunchy Self Rising Flour Buttermilk Rusks will change the way you dunk forever. Bake a tray and see how fast they disappear
Ingredients
Units
Scale
- 12 cups self-rising flour + 1/2 cup as needed if too sticky (1 1/2 kg + approximately 65g as needed)
- 3/4 tsp salt (3.75 ml)
- 1 3/4 cups sugar (350 g)
- 1 1/2 cups unsalted butter (375 g)
- 3 cups buttermilk (750 ml)
- 3 eggs
- 3 tbsp oil (37.5 ml)
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- In a big bowl, mix 12 cups self-rising flour and ¾ tsp salt. (As Canadian self rising flour contains salt I do not use a lot), but adjust if needed.
- Rub in 1½ cups room temperature unsulted butter using your fingers until it looks like coarse breadcrumbs. Don’t worry if a few lumps remain.
- In another bowl, beat or whisk together 1¾ cups sugar, 3 eggs, 3 tbsp oil, and 3 cups buttermilk until smooth.
- Make a well in the dry ingredients and pour the wet mixture into the flour-butter mix and stir gently until it forms a soft dough. It might feel slightly sticky, that’s fine. If needed, add some more flour bit by bit.
- Grease a baking pan lightly with butter or oil. I prefer to line it with parchment paper.
- You can either roll the dough into small balls or dump all on the parchment paper and press it evenly into the pan with oily hands.
- I have a rusk pun with a cutter, so I use parchment paper in the pan and spray the cutter liberarily with spray and cook and then cut the dough into this even sized fingers.
- Bake at 350⁰F (180⁰C) for 45–60 minutes until golden brown and firm to touch. Use a skewer in the middle to check if done.
- Let it cool completely (do not rush it).
- Break into thick pieces once cold or it may crumble.
- Lower the oven temperature to 190⁰F (90⁰C).
- Place the rusks on a cooling rack in a baking tray, then into the oven.
- Wedge a spoon in the oven door to let steam escape, and dry for 6 hours (depending on your oven), until completely crisp.
Equipment
Buy Now → Notes
Highly adapted and modified, prepared, tried, and tested Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 171
- Sugar: 6.5 g
- Sodium: 46.7 mg
- Fat: 6.2 g
- Saturated Fat: 3.3 g
- Trans Fat: 0 g
- Carbohydrates: 25.5 g
- Fiber: 0.7 g
- Protein: 3.3 g
- Cholesterol: 22.8 mg
