Some of my favorite recipes from all over the world

Thursday, December 24, 2009

Karring melk beskuit - damn fine buttermilk rusks!

Rusks are a favorite South African snack that is dipped in coffee or tea. It is dried out bread or twice baked bread however you prefer to look at it. Perfect for those long camping trips or if you were from another century and had to travel from Cape Town to Transvaal in ox wagons! Rusks will keep for weeks in a suitable airtight container and is best enjoyed with a nice cup of strong coffee, or tea or Rooibos tea. Hmmm lekker man!


  • 3×500g self raising flour
  • 1/2 teaspoon of salt
  • 375g of unsalted butter
  • 3 eggs
  • 500 ml buttermilk
  • 2 cups of sugar
  • 1 teaspoon of vanilla
  • 1 teaspoon  food color – Egg yellow
  • 500 ml coconut 
  • Pre-heat the oven to 180 C or 355F.

  1. Mix the flour, butter and salt in a large container.
  2. Cream the eggs and sugar in another bowl.
  3. Add the buttermilk, the food color, coconut and vanilla and mix.
  4. Prepare the pan with butter.
  5. Transfer to the pan.
  6. Bake for 80 minutes and test with a knife.
  7. Remove and let cool a bit.
  8. Slice pieces using cross cuts and a sharp knife.
  9. Carefully pry out and place on a tray and set the oven to very low, around 100c.
  10. Leave overnight but ensure the oven door is slightly ajar. 
  11. The secret is to have very dry rusks and that takes time.

Here is how in pictures.


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