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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.
Prep Time
5
minutes
mins
Cook Time
3
hours
hrs
25
minutes
mins
Total Time
3
hours
hrs
30
minutes
mins
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)
https://youtu.be/otfzEQPurhc
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.
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