South African-style Buttermilk Rusk Biscuits. Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Buttermilk Available From Holland & Barrett.
Use the coarse side of a grater, and in a large bowl grate the butter into the flour. Then use your hands to rub it in until mixture resembles breadcrumbs. Add the vanilla to the beaten eggs, and stir into the. You can have South African-style Buttermilk Rusk Biscuits using 8 ingredients and 12 steps. Here is how you achieve it.
Ingredients of South African-style Buttermilk Rusk Biscuits
- It’s 2 1/2 cup of Cake flour.
- It’s 2 tbsp of Buttermilk powder.
- It’s 1 tsp of Baking powder.
- You need 100 ml of Sugar (granulated).
- It’s 75 grams of Melted butter.
- It’s 1 of Egg (Medium).
- You need 100 ml of Water.
- Prepare 200 ml of Nuts, etc. (optional).
The rusk (know as Beskuit in Afrikaans) dates back to early South African settlers. Today there are many varieties including sweet and healthy options. A brief history of the rusk Making them is pretty simple: balls of dough are packed into loaf tins and baked in the oven then separated and dried out completely in a warm oven. Add the sugar, salt and baking powder and then mix in the milk and wine vinegar until you have a smooth dough.
South African-style Buttermilk Rusk Biscuits step by step
- Preheat the oven to 180℃..
- Add the sugar to the melted butter and combine with a whisk until creamy. Break in the egg and stir it in..
- Combine the flour, buttermilk powder, and baking powder, and sift. Add half of the dry ingredients to the wet ingredients and stir with a fork..
- Add the rest of the dry ingredients and the water. Stir..
- Optionally stir in the nuts, oats, etc..
- Grease a baking pan and pour in the mixture. Bake for 50 minutes at 180℃..
- Here is what it looks like when done..
- Use 2 forks to divide into 16 portions. They taste better when they have a jagged cross-section..
- Remove from the baking pan. (The photo shows the bottom side.).
- Baking them again will evaporate the moisture. Place the cross-section sides facing up into a heat-resistant or baking tray..
- Bake for 1 hour at 100℃. Flip over and bake for another hour..
- They're done. Since I have a tiny oven, I stacked the pieces and baked them..
Grease a large baking tray with some of the remaining butter. Combine the buttermilk and eggs and add to a well in the dry ingredients. Mix well with both hands until a smooth soft dough is formed. Divide the dough between the tins and press evenly into the tins or roll with a floured rolling pin. Buttermilk rusks are always a winner, especially when dunked in tea or coffee!