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Buttermilk rusks recipe with optional aniseed.

A lovely home baked buttermilk rusk that is easy to make and really tastes amazing.
Home Baked Buttermilk Rusks
Prep Time5 minutes
Cook Time3 hours 25 minutes
Total Time3 hours 30 minutes
Course: Snack
Keyword: rusks

Equipment

  • 1 Rusk pan
  • 1 Dough mixer
  • 2 Baking trays

Ingredients

  • 1 kg Self Raising Flour 2.2 pounds
  • 1 tsp Salt
  • 2 tsp Baking Powder
  • 250 gr Sugar 1¼ cups
  • 40 ml Aniseed (optional)
  • 1 Zest Orange and lemon (optional)
  • 350 gr Butter 12.35oz
  • 2 lrg Eggs
  • 500 ml Buttermilk 1.05 pint

Instruction Video (please like and subscribe)

Instructions

  • Sift the flour, salt, baking powder, sugar, and optional aniseed into your mixing bowl.
  • Rub the butter into the dry ingredients
  • In a separate bowl, mix the eggs and buttermilk together.
  • Combine the dry ingredients and wet ingredients in your mixing bowl and knead either by machine or by hand.
  • Press the dough into your rusk baking pan (grease pan first)
  • Place in a preheated oven at 180°C (356°F) and bake for 25 minutes
  • Allow to cool and then cut into rusk size portions
  • Spread the rusks out on the baking trays allowing space between each rusk
  • Bake for a further 3 hours at 100°C (212°F). Turn the rusks every hour during this drying phase.
  • Store in a dry air-tight jar to keep fresh.

More Recipe Videos

Rusks can be experimented with. Try adding raisins, muesli, wholewheat, etc to create a risk with your own personal signature.