Wholemeal Buttermilk Rusks
Rusks are a South African treat. Thick dried finger-shaped baked goods, which are meant to be ‘dunked’ in your tea, coffee, Milo, hot chocolate, or rooibos (red bush) tea. This is a tried and true recipe which is sure to delight.
Ingredients:
2 cups buttermilk
2 cups wholewheat flour
1 cup brown sugar (experiment – you can have more or less sugar)
3 cups plain flour
2 desert spoons of baking powder
2 t. salt
125 g butter
125 g other fat (e.g. coconut oil) or more butter.
Mix dry ingredients in a bowl, add melted fat. Mix. Stir in buttermilk, and when mixed well, put into deep cake tin or 2 loaf tines. Bake 1 ½ hours at 140 C. When cool, cut or break into pieces, and dry out in 100 C oven overnight. Enjoy.
Feel free to experiment with the above ingredients.