I’ve been a little slack on the routine lately but this last week I’ve been experimenting with a rusk recipe I’ve wanted to try for ages but not had the right ingredients for! Thanks to left over buttermilk from making some red velvet cupcakes over new years we were eventually all prepared!!
In South Africa we seem to eat a lot of these but they just aren’t as popular in the UK! Maybe this will start a resolution!
This is the recipe halved … I found the full one just made too much for my mixing bowl capacity and cake/loaf tins!
1kg self raising flour
25o ml buttermil
250g marg or butter
1 1/4 up sugar
2t backing powder
Pinch of salt
Beat sugar and eggs well. Melt butter in the buttermilk. Mix into the sugar and egg mix.
Sift dry ingredients togerther. Pour in liquid and mix well with hands until all flour incorporated. Feel free to add any of your own additions now I’ve done raisins and nuts so the kids can have them as snacks instead of snack bars. You can also add aniseed, poppy seeds, sunflower seeds and other dried fruit!
Mould into balls and put into bread pans (I used cake and loaf tins instead), brush with milk and bake until cooked through – about 30 min, extend it if needed!
Allow to cool a little before breaking or cutting up and drying in a cool oven – over night without a fan or a few hours at 100 degrees with a fan!
Enjoy dipped in tea or coffee or give to the kids as a yummy snack – they really do love them! Baby loves teething with them!