Make our simple and delicious buttermilk rusks at home!
There's no doubt about it, our homemade rusks are a fan favourite when it comes to the perfect coffee accompaniment in the morning.
So, we thought we would share our special, South African recipe to help you awaken memories of your safari adventures in the comfort of your own home...
Makes roughly 50 servings, depending on how thick or thin you like to cut them.
- 1kg self-raising flour
- 400g museli
- 100g dessicated coconut
- 500g unsalted butter
- 350mL brown sugar
- 500mL cultured buttermilk
- 2 large eggs
- 1 teaspoon salt
- 2 teaspoons baking powder
You can also tinker with the ingredients and cater for your own taste by adding a variety of nuts and seeds.
1) Preheat the oven to 180°C / 350°F / Gas mark 4 and grease two large baking pans with some butter or cooking oil spray.
2) Melt the butter and sugar together in the microwave on high for 4 minutes. You can also do this in a saucepan over the stove, stirring regularly until all of the the sugar has dissolved.
3) In a separate bowl, beat the wet ingredients (eggs and buttermilk) together.
4) Sift the flour into a large mixing bowl and stir in the rest of the dry ingredients (museli, baking powder, salt and coconut.
5) Add the butter and sugar mix to the dry ingredients and stir, then add the buttermilk and egg mixture and continue to mix well until all of the ingredients are combined into a thick, doughy batter.
6) Press the mixture firmly and evenly into the baking pans and cook for 45 minutes, or until golden brown on top.
7) Remove from the oven and allow the rusks to cool slightly before cutting them into finger-sized strips. Place them back in the oven on a very low heat for 4-5 hours to dry. We leave the oven door slightly open when we do this, but the time it takes to dry the rusks will vary depending on your oven type.
Best enjoyed dipped into a hot mug of tea or coffee in the morning. We will be joining you as we munch ours on the River Camp deck while watching the sunrise over the bush.