Buttermilk rusks (karringmelkbeskuit)

Buttermilk is a popular flavour for rusks (beskuit). It is also quick and easy to make, because you can use self-raising flour.


  • 1.5kg self-raising flour
  • 1 teaspoon salt
  • 1½ teaspoons anise seed (optional)
  • 1 2/3 cup (400 ml) to 2 cups (500 ml) sugar
  • 375 gram butter
  • 2 cups (500 ml) buttermilk
  • 4 eggs
  • ½ teaspoon lemon juice


  1. Mix flour, salt and sugar in a large dish.
  2. Rub butter into flour.
  3. Mix the buttermilk with eggs and add to the flour mixture.
  4. Knead well. The more you knead, the higher it will raise. The mixture needs to be medium-soft but working dough. Continue kneading until the dough forms a ball and the sides of the dish are clean.
  5. Roll into little balls that are about twice the size of a golf ball and pack tightly into a greased oven pan, or two greased and flour-sprinkled bread pans.
  6. Bake for 30 minutes at 200°C, reduce heat to 180°C and bake another 30 minutes.
  7. Remove from the pans.
  8. Break into separate parts and arrange on oven rack.
  9. Dry at 80°C in an oven. Makes about 84-96 pieces of rusks.