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Quick and Easy Home-Made Rusks

easy rusk recipe

Nothing starts the day better than a refreshing cup of coffee and a nice biscuit. But we don’t always remember to purchase these items at the store, or we don’t want to pay extra to enjoy your morning breakfast or nighttime snack.

The good news is that you don’t have to worry about this anymore! We’ve put together a great basic rusk recipe that will cut your spending and provide you with the satisfaction that homemade items always bring. And the best part?! Not only is this recipe cost-effective—but it’s also quick and easy! All you’ll need to do is follow the simple guide we’ve put together below and whala! A fantastic rusk recipe your tastebuds will thank you for, and your family will love!

Easy Rusk Recipe

To make these Quick and Easy Homemade rusks, you will need the following ingredients:

Rusk Ingredients:

• 1kg Self-rising Flour
• 250g Butter
• 200ml Sugar
• 320ml Buttermilk
• 10ml Baking Powder
• 2 Eggs
• 5ml Salt
• 25ml Oil.

Method:

For the most simple preparation, start by getting all of your ingredients together in one place. You’ll then need to separate these ingredients by their characteristics. The self-rising flour, sugar, baking powder, and salt will all go together because they are dry ingredients.

Likewise, the butter, buttermilk, eggs, and oil will go together because they are wet ingredients. Mix the dry ingredients then start rubbing in the butter. Afterward, add your eggs and oil, now mix well.

Once you are happy with your dough, make a hole in the center and add the buttermilk. You’ll want to make sure that your hole is similar in design to a well. This depression will allow you to mix in the buttermilk more evenly. Slowly mix the dough in towards the middle of the well, bringing in new dough from the edge of the bowl to the center of the well every time you stir the mixture.

When you’ve reached a good consistency, you’ll be able to start kneading your South African Rusks. Knead your dough well and roll them into balls in the size of your choice. Start packing them tightly into a baking dish by pressing the mixture evenly into a baking sheet.

Let it bake in 180 degrees for about 45minutes, and you’re good to go! Your rusks will be flooding your kitchen with a fantastic aroma by now—time to pull them out of the oven! It’s time for the next step, cutting your rusks into rectangles. You’ll want to do this while these Southan African Rusks are still warm so you can get them back into the oven quickly!

You can make use of any of the cutting methods for rusks. If you rolled them into balls before baking, you could break those up instead of cutting them.

Remember to Dry out in a low oven after cutting. This process can take two to four hours, depending on the heat setting you’d like to use.

Now you get to enjoy your homemade rusks whenever you want without breaking your pockets every month. This recipe is affordable, easy, and delicious; there is no reason for you not to try it!

Special Tips:

1. Be very careful with the amount of baking powder.
2. The recipe should be seen as complete but not an ultimate blueprint. You can add things like muesli, bran, raisins, and so on. It is your rusks. You can do as you please 🙂
3. It makes like a whole lot easier if you prepare everything before attempting this easy rusk recipe.

Again, this is a basic South African rusk recipe—it’s not the end all be all guide for how to make rusks. Don’t be afraid to get creative. Who knows?! You may just come up with a fantastic new variation that everyone will love! With so many different flavor profiles that exist in the world, it’d be a shame if you didn’t try at least some experimental ingredients to make this recipe your own.

Plus, nothing tastes better than a recipe you’ve crafted and fine-tuned by hand! The kitchen is made for delectable adventures! Make sure you take part in your fair share by experimenting with this fantastic rusk recipe!

Want to try different kinds of rusks? Here are two of our favorite videos below:

Related Article : Basic pie crust recipe 

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