The Best South African Buttermilk Rusks

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When Chris and I went to South Africa two years ago (and got engaged ♥ ) one of the things I learned that the Van der Walt women need to know is how to make (the best South African buttermilk) rusks. What are rusks? In the US we would probably call them dehydrated cereal bars. In Europe something like pressed Muesli bars. This following recipe makes for a big amount of these delicious and oh so rewarding and nutritional rusks AND they are gluten free. You can eat them when on Safari, being charged by an elephant bull, crossing an Australian desert, as dessert, as breakfast or with tea. And they are great for pre- and post workout fuel! You can dunk them in tea or coffee and the crunch from all the good seeds, will always have you coming back for more. Luckily you will have enough for weeks...

Thank you for the recipe, Gaynor!

  • 1 1/4 cups butter
  • 1 cup oil
  • 2 3/4 cups sugar. I use 1 cup dark soft brown sugar and 1 cup usual brown sugar
  • 2 eggs
  • 7 cups of self raising flour, I use gluten free more friendly on the stomach
  • 4 cups of oat bran
  • 1 cup bread flour, such as King Arthur
  • 1tbs baking powder
  • 2.5 cups of buttermilk
  • 1 cup sunflower seeds
  • ½ cup of sesame seeds
  • ½ cup of linseeds

 

 

best south african buttermilk rusks

1. Melt butter, oil and sugar on low heat. Stir well and remove from heat as soon as melted. The sugar does not melt completely and remains quite thick but the grains melt. 2. Beat eggs in buttermilk and stir into above. 3. Mix all dry ingredients together and make a deep well. 4. Slowly pour in wet ingredients and mix well with a short handled wooden spoon is best. 5. With hands pull off pieces of dough mix, the size of mandarins. I don’t work the dough in my hands as this makes them heavier but the choice is yours if you want them lighter. A real child-play treat as the dough sticks like crazy but you’ll find a way to get it off your hands and onto the baking tray. 6. Place on 2 baking trays an inch apart. While cooking they will touch which is fine! 7. Cook 180 °C/ 350 F ‘till golden, about 30/45 mins. 8. Remove and allow to cool so you’re able to break them without burning your fingers! 9. Break up into whatever size you fancy while still warm. They break easily on cracks formed while baking. Leave them in a jumble on their baking trays close together as the drying out process is at least 8 hours when you go to bed. I arrange them upside down to allow more airflow while drying. 10. Before going to bed set oven at 100 °C/ 200 F and leave overnight.

ENJOY!!!!!!!!!!!