BAKING IN BULK: BUTTERMILK RUSKS

Buttermilk rusks are a universal favourite. We share the traditional recipe as well as various ways of tweaking it.

1 TRADITIONAL BUTTERMILK RUSKS

This is a bulk recipe which can easily be halved.

MAKES 120 RUSKS PREPARATION: 30 MIN BAKING: 40-45 MIN DRYING: 6-7 HOURS OR OVERNIGHT 2L (8c) buttermilk or amasi 6 eggs 500g margarine or butter, melted 3kg self-raising flour 500ml (2c) sugar 15ml (1T) salt

Preheat the oven to 180°C. Grease 2-3 rusk tins with nonstick spray. 1 Beat the buttermilk or amasi and eggs together until well combined. Add the margarine or butter and beat until well combined. 2 In a separate bowl, mix the self-raising flour, sugar and salt. Make a well in the middle and add the buttermilk or amasi mixture. Mix with a large wooden spoon or with your hands until well combined. 3 Divide the dough into 2-4 portions (depending on how many variations you’d like to make) and add the variation of your choice (see below). 4 Put the dough in the prepared tins and slice into rusks. Bake for 40-45 minutes until cooked. Leave to cool in the tins for 10 minutes, then break the rusks apart. 5 Turn the oven down to 60°C and switch the fan on. Arrange the rusks in single layers on the oven racks and leave for 6-7 hours or overnight to dry. Remove from the oven, leave to cool, then store in an airtight container.

VARIATIONS 2 CRANBERRY AND MACADAMIA Add 250ml (1c) dried cranberries and 100g roughly chopped macadamia nuts to the dough. 3 FROM THE FOOD CUPBOARD Add 500ml (2c) breakfast cereal (crushed) and 150g mixed raisins and peanuts. 4 ANISEED AND SULTANAS Add 250ml (1c) sultanas and 15ml (1T) aniseed to the dough.