Recipe

Buttermilk Rusks, South African Recipe


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Ingredients
  • 1 tbsp vanilla .
  • 6 c buttermilk, to mix in (about) .
  • 4 lbs self-raising flour .
  • 2 c sugar .
  • 3 large eggs, beaten .
  • 1 lb pure butter, firm .
  • 2 tsps salt

Directions
  • Step #1 Oven: 350 deg F.
  • Step #2 Grease 2 flat, large cookie tins.
  • Step #3 Use the coarse side of a grater, & In a large-ish bowl grate the butter into the flour.
  • Step #4 Then use your hands to rub it in until mixture resembles breadcrumbs.
  • Step #5 Add the salt & sugar.
  • Step #6 Add the vanilla to the beaten eggs, & stir in theto the flour mixture (just roughly).
  • Step #7 Add enough buttermilk to mix to the consistency of scone dough, i.
  • Step #8 e.
  • Step #9 soft & somewhat sticky, but not wet.
  • Step #10 You should need about 6 c, but it could be more or less.
  • Step #11 Have a bowl of quite warm water ready, & dip your hands into it.
  • Step #12 Now form large balls of dough, but do so lightly.
  • Step #13 The balls should be about 1/3 smaller than tennis balls (sorry, hard if you can't demonstrate!) Pack these, touching one another, on the greased tins.
  • Step #14 Do not pack close to the edges of the tins, as the dough will rise considerably.
  • Step #15 Baking time depends on a few variables such as the size of the balls -- generally about 45 mins - 60 mins The rusks should be well-risen & golden-brown on top.
  • Step #16 Do peek, & don't let it burn.
  • Step #17 Test with a skewer.
  • Step #18 Cool in tins, but they don't have to be cold to proceed:.
  • Step #19 Use a serrated knife (some people simply break up the soft rusks) & cut into shapes convenient for handling -- about 3 inches in length & 1 1/2 inches in width.
  • Step #20 But you will never be able to cut these rusks neatly! They crumble a lot -- don't worry, it can't be helped.
  • Step #21 Put out the crumbs for the birds.
  • Step #22 Using the same tins, stack them very loosely & at an angle, one row supporting the next.
  • Step #23 Dry overnight in a cool oven of about 170 deg F, with the oven door wedged open a crack.
  • Step #24 They must dry out completely.
  • Step #25 Next day make sure rusks are dry, cool well, & keep in airtight tins.
  • Enjoy the Buttermilk Rusks, South African recipe

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Main Dish / Lamb
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