Buttermilk Rusks are a timeless South African favourite. They are crunchy, comforting, and perfectly suited for dipping into tea or coffee. Although humble in appearance, they carry deep emotional value and are often associated with quiet moments and shared routines.
Made from a soft buttermilk dough, these rusks are baked, sliced, and then dried slowly until crisp. The buttermilk adds a gentle tang and tender crumb, which transforms into a firm yet light texture once dried. When dipped, the rusk softens just enough without falling apart.
Buttermilk rusks are commonly enjoyed in the morning or during afternoon tea. They store well and are often baked in large batches. Over time, small variations have been added, such as seeds or bran, but the classic version remains popular for its simplicity.
At The Healthy Springbok, rusks are made with mindful ingredient choices and balanced portions. The aim is to preserve tradition while keeping them wholesome and satisfying.
With every crunch, Buttermilk Rusks offer comfort and familiarity. They are not rushed food. Instead, they invite pause, reflection, and simple enjoyment.
Buttermilk Rusks (Aniseed optional)
Ingredients
Equipment
Method
- Rub butter into flour. (And Aniseed)
- Add sugar, eggs, buttermilk.
- Shape into balls and press into greased tray.
- Bake in a preheated oven at 160 °C for 20 minutes. Reduce oven temperature to 150 °C and continue baking for about 30 minutes.
- Turn out onto wire racks to cool slightly.
- Cut or break into pieces while still warm.
- Dry out in a cool oven at about 70 °C for 6 – 8 hours, or overnight.
Notes
Calories: 180 | Protein: 3g | Fat: 8g | Carbs: 24g | Fibre: 1g