Recipe - Dunk a Rusk

Wholemeal Buttermilk Rusks

Rusks are a South African treat. Thick dried finger-shaped baked goods, which are meant to be ‘dunked’ in your tea, coffee, Milo, hot chocolate, or rooibos (red bush) tea. This is a tried and true recipe which is sure to delight.

Ingredients:

2 cups buttermilk

2 cups wholewheat flour

1 cup brown sugar (experiment - you can have more or less sugar)

3 cups plain flour

2 desert spoons of baking powder

2 t. salt

125 g butter

125 g other fat (e.g. coconut oil) or more butter.

Mix dry ingredients in a bowl, add melted fat. Mix. Stir in buttermilk, and when mixed well, put into deep cake tin or 2 loaf tines. Bake 1 ½ hours at 140 C. When cool, cut or break into pieces, and dry out in 100 C oven overnight. Enjoy.

Feel free to experiment with the above ingredients.

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