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
- Mix flour, salt and sugar in a large dish.
- Rub butter into flour.
- Mix the buttermilk with eggs and add to the flour mixture.
- 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.
- 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.
- Bake for 30 minutes at 200°C, reduce heat to 180°C and bake another 30 minutes.
- Remove from the pans.
- Break into separate parts and arrange on oven rack.
- Dry at 80°C in an oven. Makes about 84-96 pieces of rusks.