Traditional Buttermilk Rusks
A classic South African staple perfect for dipping into morning coffee or tea.
Origin & History
Rusks originated from the need to preserve bread while traveling long distances across the interior during the Great Trek.
Ingredients
- 1.5kg Self-raising flour
- 500g Butter
- 500ml Buttermilk
- 2 cups Sugar
- 2 Eggs
- 1 tsp Salt
Method
- 1
Melt butter and sugar together.
- 2
Beat eggs into the buttermilk.
- 3
Mix dry ingredients in a large bowl.
- 4
Combine wet and dry ingredients and bake at 180C for 45 minutes.
- 5
Slice into rectangles and dry in a 70C oven overnight.
Top Tips
- Use real butter for best flavor|Don't overmix the dough|Dry them until completely brittle|Cool before storing.
Serve with
Traditionally paired with other South African classics:
Community Kitchen
Every South African family has their own version of this recipe — small tweaks passed down through generations. Do you make yours differently? Share your family variation with the community.
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