Buttermilk rusks seem to be the “original” version in South Africa, and there are bazillions of recipes. I’ve included a few on this page. If you can’t find self-raising flour check out the tip under the “Alternatives” heading.
Dee’s buttermilk rusks
Dee and I met when I was doing a gap year after high school. I stayed with her family for a while and we had a blast. Dee then came and visited me and I remember we went to the Spur for a mushroom burger and both got sick! Anyway, I’m sure Dee’s recipe won’t make anyone sick. It was her grannie’s.
1kg self raising flour
10ml baking powder
Sift dry ingredients together.
Rub in butter.
Add eggs and oil. Mix well.
Make a well in the centre of the dough and add the buttermilk.
Roll into balls about 1 inch in diameter and pack tightly into a baking dish about 2 inches deep or press dough evenly into a baking sheet.
Bake 180 for 45mins.
Esther’s buttermilk rusks
This recipe comes from The Complete South African Cook Book.
Esther and I were at high school together. After school she married her penpal and moved to the US. They recently celebrated their 30th anniversary!
1 kg self-rising flour
200ml (4/5 cup) sugar
190g butter, melted
5ml (1 tsp) baking powder
10 ml salt
Sift flour, baking powder and salt into a bowl.
Beat the eggs, sugar and buttermilk together.
Cut this mixture into the dry ingredients with a knife.
Knead the dough lightly, gradually adding the butter while kneading. This will take about 7 minutes.
Roll dough into balls. Place balls of the dough next to each other in bread tins. The balls should reach to about 2/3 the height of the tin.
Place in the oven immediately and bake at 180 deg C (350 F) for 30 minutes.
Turn out onto a cooling rack and break into individual rusks.
Lower the heat of the oven to 100 deg C (200 deg F) or less and dry the rusks in the oven. Turn them every 30 mins.