CAROL’S BUTTERMILK RUSKS (UK)
This is my buttermilk recipe that I make and they are beautiful. My suggestion is don’t use buttermilk bought in the local supermarkets – it’s not thick enough. I found a little polish shop near me and buy 1 litre of buttermilk for 59p it’s thick and creamy like the buttermilk you get in SA. Hope this helps you. The rest of the ingredients I use from local shops.
1 kg self-rising flour
2 eggs
200 ml (4/5 cup) sugar
190 g butter, melted
500 ml buttermilk
5 ml (1 teaspoon) 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 180ºC (350º F) for 30 minutes.
Turn out onto a cooling rack and break into individual rusks.
Lower the heat of the oven to 100º C (200º F) or less and dry the rusks in the oven. Turn them every 30 mins.
Some pics of the rusks I bake
Recipe and photo: Carol Gambale
