Make Ahead

ButtermilkĀ Rusks

June 18, 2013
4 Ratings
  • Makes 50 individual balls or 25 double ball portions
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

What You'll Need
  • 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!

See what other Food52ers are saying.

  • Amy
  • Ulrike
  • Foodie First Student Later
    Foodie First Student Later
  • Sue747

4 Reviews

Amy August 27, 2016
I would love to make these, but the quantity of butter seems to be missing.
Ulrike October 4, 2015
Somehow I cannot find butter in the ingredients so do not know how much to use. In the directions it says butter?
Foodie F. June 24, 2013
Hey Sue 747, I'm glad you enjoyed the recipe! If you want to go for the most traditional rusks I would go with all AP flour, however I substituted some as rye flour for some extra nuttiness and flavor. Now all thats missing is some rooibos tea!
Sue747 June 24, 2013
Love buttermilk rusks. Buy Ouma brand here in Canada at the South African store (my daughter always has a box or two in the cupboard). When we lived in PE my neighbour would make them and serve them with tea. I loved them. Thanks for the recipe.