Whole Wheat Buttermilk Rusks

READY IN: 3hrs 10mins
Recipe by Nikki

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

Top Review by Sydney Mike

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]

Ingredients Nutrition

Directions

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

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