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Buttermilk Rusks


  • 250g Butter (melted)

  • 2 Eggs

  • 1kg Self raising flour

  • 350g Sugar

  • 5ml Salt

  • 300ml Buttermilk


Preheat the oven to 180°C and grease a 30x40cm baking tin or equivalent (you can also use loaf tins)

Melt butter in microwave and allow to cool

Whisk eggs into melted butter

Sift self raising flour, sugar, baking powder & salt together

Mix butter & egg mixture into the dry ingredients

Finally add the buttermilk and mix well – I like to use my hands for this step

Push the dough into baking tin and level

Score the dough into rectangles of approximately 2x8cm with a knife or rusk cutter

Bake at 180°C for 30-40 min

Allow to cool and cut into fingers

Place cut rusks onto baking trays and dry out in the oven at a low temperature (approximately 70°C) for about 3 hours.


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