Ouma se Buttermilk rusks- Caren Davids

Rusks - Beskuit in Afrikaans is a traditional Afrikaner breakfast meal or snack.  
In France they called biscotte. 
Whatever they called they are perfect for dunking anyone that tells you otherwise does not deserve to eat them. (also for babies that's teething)

Rusks are essentially double-baked bread dough.

I would like to share my family recipe with you.
 
                                                                          Pre-heat oven to 180"C
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                                                                          Ingredients:
                                                                          8 cups flour 
                                                                          8 teaspoons baking powder
                                                                          2 teaspoons salt
                                                                          1,5 cups sugar
                                                                          1 cup butter
                                                                           2 eggs 
                                                                            2 cups buttermilk 

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Mix all the dry ingredients together .

8 cups flour 
8 teaspoons baking powder
2 teaspoons baking powder
​1,5 cup sugar

Add 1 cup butter

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Time to get your hands dirty.

​Rub the butter into the mixture till it resembles fine bread crumbs

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Mix buttermilk and eggs together

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Work into a dough 

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Divide the dough into two oven pans. 

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I like to pre-cut the dough into rusk size this makes it easier once its baked to cut without breaking.

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Best will be to let them cool a little before you start to 
cut into rusks and arrange on baking trays 

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Dry rusks in a cool oven of 100'C for about 4 hours.

Enjoy with a nice cup of coffee. 

Rusks are great to share with family and friends.

​Store in airtight containers 

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