Whole Wheat Buttermilk Rusks

Whole Wheat Buttermilk Rusks

  • Prep Time: 25 mins
  • Total Time: 3 hrs 10 mins
  • Yield: 48medium rusks

    • About This Recipe

    “The perfect rusk recipe for dunking in coffee, tea, or hot chocolate. I actually sell these rusks to make a little extra money!”

    Ingredients

  • 1kgbran-rich flour
  • 500gmargarine
  • 500mlbuttermilk
  • 2cupssugar
  • 3teaspoonsbaking powder

    • Directions

  • Mix flour, baking powder and sugar.
  • Melt margarine and beat in buttermilk until creamy.
  • Add to dry ingredients and mix well.
  • Press into greased baking sheet, pressing until it reaches all the edges and corners.
  • Bake at 180°C for 45 minutes.
  • Cut into fingers and spread out onto 2 baking trays.
  • Dry in a 100°C oven for 1 1/2-2 hours.
  • YUM!

    • Reviews

  • “Not knowing what ‘rusks’ were, I almost bypassed this recipe, but curiousity got the better of me, & I’m a much happier camper because of that! I actually made the recipe before reading the other reviews (so used the full 2 cups of sugar), & what can I say but that I’m glad I didn’t cut back on it ~ Of course, I have a sweet tooth that needs much satisfhing, so . . . ! The buttermilk I always use is also a low-fat version! This recipe is definitely a keeper for me, & these little tasties will appear often on my finger food counter from now on! [Made & reviewed for 1 of the chefs that I adopted in the current Pick A Chef]”

  • “This recipe is brilliant, I have to control how many I make or the scales will go over the top!!!”

  • “These are quick as a wink to put together and have a lovely flavour.The reason for 2 cups sugar being too much is that in USA, the sugar is as fine as what we know castor sugar to be in SA.So, as a rule of thumb I always reduce the amount of sugar in a recipe by 1/3 and that adjusts it to the correct amount.Dankie Skattie, I will make these regularly!”

  • “Great Rusks, but far to sweet, I suggest that you at least halve the amount of sugar.”

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST