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    You are in: Home / Recipes / Buttermilk Rusks Recipe
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    Buttermilk Rusks

    Buttermilk Rusks. Photo by Keltria

    1/1 Photo of Buttermilk Rusks

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Bokenpop aka Madeleine's Note:

    These are a wonderful quick breakfast and are lovely as a snack with a cup of coffee or tea.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 240°C.
    2. 2
      Sift the dry ingredients and stir til well mixed.
    3. 3
      Cut in butter - the mixture should resemble corn meal when done.
    4. 4
      Beat buttermilk and egg together and add to dry ingredients.
    5. 5
      Mix to a firm dough.
    6. 6
      Pinch off golf ball sized pieces of dough and press lightly into rectangular shape approx 2cm thick.
    7. 7
      Place close together in two greased loaf pans (30cm x36cm x 7cm) and brush the sides of each row of balls with oil so that the rusks will break apart easily after being baked.
    8. 8
      Brush with diluted milk.
    9. 9
      Bake at 240C for 10 minutes, then reduce heat to 190C and bake for further 50 minutes.
    10. 10
      Turn out on cooling rack and break in two or three places so that the rusks will cool more quickly.
    11. 11
      When cool, break neatly into individual rusks and allow to dry out in a very low oven (120C).

    Ratings & Reviews:

    • on January 04, 2009

      55

      YUM! I didn't do the whole ball rolling thing as we never used to make our rusks this way. I just put the whole lot into one huge roasting pan and cut them up when slightly cooled. I dried them on about 80 degrees C (fan forced) from about 11:30 that night until 6 or so the next morning. These were yummy as. The only mistake I made was bringing them out when our relatives came over. They were ALL gone in half an hour!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 09, 2014

      55

      Great, authentic rusks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 23, 2009

      55

      Sounds very easy. Will definately try it. Have a diabetic friend, will substitute sugar with alternative.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Buttermilk Rusks

    Serving Size: 1 (42 g)

    Servings Per Recipe: 40

    Amount Per Serving
    % Daily Value
    Calories 142.2
     
    Calories from Fat 49
    34%
    Total Fat 5.4 g
    8%
    Saturated Fat 3.3 g
    16%
    Cholesterol 19.0 mg
    6%
    Sodium 246.0 mg
    10%
    Total Carbohydrate 19.8 g
    6%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.5 g
    2%
    Protein 3.0 g
    6%

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