Buttermilk Rusks

These classic South African buttermilk rusks are crunchy, lightly sweet, and perfect for dunking in your morning coffee or tea. Inspired by the iconic Ouma rusks, this recipe delivers a rich, buttery flavor with a satisfying snap. Bake them golden, dry them low and slow, and enjoy a taste of South African tradition that lasts for weeks!

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line a 20cm x 20cm (8-inch x 8-inch) square baking dish with baking paper.

2. 2

   In a large mixing bowl, combine the cake flour, sugar, baking powder, toasted milk powder, and salt. Stir well to ensure even distribution.

3. 3

   In a separate jug, melt the butter in the microwave (about 30-40 seconds). Add the buttermilk, egg, and vanilla extract, whisking until fully combined.

4. 4

   Pour the wet ingredients into the dry ingredients. Mix until the flour is fully absorbed, forming a thick, slightly sticky dough.

5. 5

   Press the dough evenly into the prepared baking dish, smoothing the top with a spatula or your hands.

6. 6

   Bake for 35-40 minutes until the top is golden brown and a knife inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7. 7

   Once cooled, cut the baked dough into 20 rusk fingers (7 strips one way, then each strip into thirds) or your preferred size. Alternatively, roll into 16 large or 28 small balls for round rusks.

8. 8

   Arrange the cut rusks on a large baking sheet lined with baking paper. Bake in a fan-forced oven at 100°C (212°F) for 4-5 hours, or at 80°C (175°F) for 5-6 hours in a non-fan oven. Turn the rusks every 1.5 hours to ensure even drying. They’re done when completely dry and hard in the center.

9. 9

   Let the rusks cool fully before storing. Serve with coffee or tea for dipping.

Recipe Notes

• Cake flour – This gives the rusks their tender, crumbly texture. If unavailable, use all-purpose flour but sift twice for lightness.

• Toasted milk powder – Adds a rich, nutty depth similar to Ouma rusks. Find it at specialty stores or online; regular milk powder works but is less flavorful.

• Butter – Salted butter balances the sweetness. If using unsalted, add an extra pinch of salt to the dry ingredients.

• Buttermilk – This provides tang and tenderness. If you don’t have buttermilk, mix 240 ml milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.

• Cutting rusks – For uniform fingers, use a sharp serrated knife. For round rusks, roll the dough into balls before the initial bake, but note drying time may increase for larger pieces.

• Drying – Low and slow is key for crunchy rusks. A fan-forced oven dries faster; if using a regular oven, be patient and check for dryness in the center.

• Storage – Keep in an airtight container for up to 1 month. If they soften, re-crisp in a 100°C oven for 20 minutes.

• Serving suggestion – Dunk in rooibos tea or coffee for a classic South African breakfast or snack.

• Nutrition – Calculated per rusk, assuming 30 pieces. Values may vary slightly based on cut size.