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They dry out for 5 hours, and it’s worth every minute. South African Buttermilk Rusks you’ll want to batch-bake and hide.
If your coffee feels lonely, it’s probably waiting for these South African Buttermilk Rusks. They’re crunchy, golden, and made for dunking. Ever tried baking your own?
If you’ve never had a South African buttermilk rusk, get ready for a crunchy treat that loves hot drinks. Rusks are kind of like dry biscuits or sweet toast sticks that you dip in tea or coffee. They’re crispy, crumbly, and crazy good, especially when homemade.
This recipe is super easy and uses simple ingredients you probably already have. Just mix, bake, and dry them out, and you’ve got a batch of golden dunkers ready whenever you need them.
Why You’ll Love These South African Buttermilk Rusks:
- They last a long time – Make a batch and snack on them all week.
- No fancy tools needed – Just a bowl, a spoon, and your hands.
- Perfect for dipping – They’re made to soak up coffee or tea without falling apart.
- Not too sweet – Just enough sugar to taste good without overdoing it.
- Great for sharing – Bake once, and there’s plenty to go around.
If you’re into easy baking and love a good coffee break, this recipe’s a keeper.
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South African Buttermilk Rusks
- Prep Time: 15 minutes
- Additional Time: 5 hours
- Cook Time: 60 minutes
- Total Time: 6 hours 15 minutes
- Yield: 20 servings depending on size 1x
- Category: Cake, Cookies and Tarts, Cupcakes
- Method: Easy
- Cuisine: South African
Description
South African Buttermilk Rusks that get better with every dip. Old-school Rusks with real crunch.
Ingredients
- 6 cups flour
- 6 heaped teaspoons baking powder
- 2 cups sugar
- 250g margarine
- 500ml buttermilk
- 2 eggs
- Pinch of salt
Instructions
- In a big bowl, mix the flour, baking powder, sugar, and salt.
- Rub the margarine into the dry mix with your fingers until crumbly.
- In a separate bowl, beat the eggs and buttermilk together.
- Pour the wet mix into the dry and gently knead until it all comes together.
- Press the dough into baking pans (no need to be perfect).
- Bake at 350°F (180°C) for about 1 hour, until golden and cooked through.
- Let cool completely, then break into rusk-sized pieces.
- Dry them out in the oven at 190°F (90°C) for 4–5 hours.
- Wedge a spoon in the oven door to let moisture escape.
- Once fully dry and crisp, they’re ready!
These rusks keep well in an airtight container and are seriously addictive with a hot drink. Try them once—your coffee will never feel complete without one again.
Check out another one, but made with Self-raising flour Buttermilk Rusks
Notes
Prepared, tried, and tested by Esme from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Not a cookie, not a biscuit, way better. These buttermilk rusks are South African gold. Who else grew up on these?
South African Buttermilk Rusks that turn any coffee break into a ritual, and actually hold up in hot tea and coffee. Do you dunk and crunch or let it soak a little first?
Anyone who loves a crunchy, dunkable treat with their coffee will enjoy this South African Buttermilk Rusks recipe. It’s easy to make, uses basic ingredients, and delivers that classic homemade taste every time. Perfect for batch baking and built to last, if they don’t get eaten first.
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