Whole Wheat Buttermilk Rusks

Total Time
3hrs 10mins
Prep 25 mins
Cook 2 hrs 45 mins

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

Ingredients Nutrition


  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!


Most Helpful

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]

Sydney Mike March 31, 2010

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

dianes356 November 21, 2007

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!

Bokenpop aka Madeleine March 11, 2005

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