Buttermilk Rusks

By Foodie First Student Later
June 18, 2013
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Author Notes: These hard South African biscuits are reminiscent of Italian biscotti, and are perfect to serve along side a steaming cup of coffee or tea. What makes them a great road trip snack is the fact that they are designed to be a long lasting treat that withstands the test of time! It's simple really... Dunk and eat! Foodie First Student Later

Makes: 50 individual balls or 25 double ball portions

  • 2 cups Rye Flour
  • 2 cups All Purpose Flour
  • 1/3 cup Sugar
  • 1 teaspoon Salt
  • 1 Egg
  • 2/3 cup Buttermilk
  1. Combine all the dry ingredients in a bowl. Whisk to combine.
  2. Using your fingers, pastry cutter, or food processor, blend the butter into the flour mixture.
  3. Make a well in the center of the flour and butter mixture. Add the egg and butter milk and knead to form a dough.
  4. Form into 1 inch diameter balls and place together tightly into a 8x8 baking dish.
  5. Bake at 180 C (350 F) for 45 minutes.
  6. Allow to cool until it can be worked with your hands. Break them apart into either individual balls or 2 balls.
  7. Allow to oven dry over night at 100 C (212 F). Store in a tin and enjoy!

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