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

    1/1 Photo of Whole Wheat Buttermilk Rusks

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    25 mins

    2 hrs 45 mins

    Nikki's Note:

    The perfect rusk recipe for dunking in coffee, tea, or hot chocolate. I actually sell these rusks to make a little extra money!

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    Ingredients:

    Yield:

    medium ...

    Units: US | Metric

    Directions:

    1. 1
      Mix flour, baking powder and sugar.
    2. 2
      Melt margarine and beat in buttermilk until creamy.
    3. 3
      Add to dry ingredients and mix well.
    4. 4
      Press into greased baking sheet, pressing until it reaches all the edges and corners.
    5. 5
      Bake at 180°C for 45 minutes.
    6. 6
      Cut into fingers and spread out onto 2 baking trays.
    7. 7
      Dry in a 100°C oven for 1 1/2-2 hours.
    8. 8
      YUM!

    Ratings & Reviews:

    • on March 31, 2010

      55

      Not knowing what 'rusks' were, I almost bypassed this recipe, but curiousity got the better of me, & I'm a much happier camper because of that! I actually made the recipe before reading the other reviews (so used the full 2 cups of sugar), & what can I say but that I'm glad I didn't cut back on it ~ Of course, I have a sweet tooth that needs much satisfhing, so . . . ! The buttermilk I always use is also a low-fat version! This recipe is definitely a keeper for me, & these little tasties will appear often on my finger food counter from now on! [Made & reviewed for 1 of the chefs that I adopted in the current Pick A Chef]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 22, 2007

      55

      This recipe is brilliant, I have to control how many I make or the scales will go over the top!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 11, 2005

      55

      These are quick as a wink to put together and have a lovely flavour. The reason for 2 cups sugar being too much is that in USA, the sugar is as fine as what we know castor sugar to be in SA. So, as a rule of thumb I always reduce the amount of sugar in a recipe by 1/3 and that adjusts it to the correct amount. Dankie Skattie, I will make these regularly!

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

    Read All Reviews (4)

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    Nutritional Facts for Whole Wheat Buttermilk Rusks

    Serving Size: 1 (1424 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 111.5
     
    Calories from Fat 76
    68%
    Total Fat 8.4 g
    13%
    Saturated Fat 1.8 g
    9%
    Cholesterol 0.4 mg
    0%
    Sodium 132.1 mg
    5%
    Total Carbohydrate 9.0 g
    3%
    Dietary Fiber 0.0 g
    0%
    Sugars 8.8 g
    35%
    Protein 0.4 g
    0%

    The following items or measurements are not included:

    bran-rich flour

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