Buttermilk Rusks

"These are a wonderful quick breakfast and are lovely as a snack with a cup of coffee or tea."
photo by Keltria photo by Keltria
photo by Keltria
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
Ready In:
1hr 15mins




  • Preheat oven to 240°C.
  • Sift the dry ingredients and stir til well mixed.
  • Cut in butter - the mixture should resemble corn meal when done.
  • Beat buttermilk and egg together and add to dry ingredients.
  • Mix to a firm dough.
  • Pinch off golf ball sized pieces of dough and press lightly into rectangular shape approx 2cm thick.
  • 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.
  • Brush with diluted milk.
  • Bake at 240C for 10 minutes, then reduce heat to 190C and bake for further 50 minutes.
  • Turn out on cooling rack and break in two or three places so that the rusks will cool more quickly.
  • When cool, break neatly into individual rusks and allow to dry out in a very low oven (120C).

Questions & Replies

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  1. Kathryn M.
    Oops! I do have one: a roasting pan of the exact specifications!
  2. Kathryn M.
    I thought I'd seen just about everything as regards bakeware. What sort of pans fit into the dimensions of 30cm x 36cm x 7cm?


  1. Besketty
    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!
  2. Kathryn M.
    Well, I must say, this tender rusk dough would make a suitable "platform" for strawberry shortcakes, in my opinion. I found that the total dry mixture weighed @ 3 lbs. So, I simply saved 1-1/2 pounds of it in an airtight container, and prepared the other half as directed with half-amounts of the butter, egg, and buttermilk. I took 10-15 minutes off the 50-minute baking time @ 190 C.
  3. Christopher R.
    Great, authentic rusks!
  4. marlenekruger_10
    Sounds very easy. Will definately try it. Have a diabetic friend, will substitute sugar with alternative.
  5. Adele 3
    This was a very easy recipe to follow, but I wasn't sure how long I should dry out the rusks at the end. Even though my rusks may not be 'dried out' enough, I got rave reviews ... and will definitely be using this recipe again .... watch out "Ouma"!


I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!
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