Buttermilk Rusks Recipe (South African Twice-Baked Rusks)
A buttermilk and wholewheat dough baked, cut into fingers and dried in a low oven until hard. South African rusks for dunking in coffee or tea.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at afrifoodnetwork.com.
Ingredients
- 2 cups unbleached white flour
- 2 cups bread flour, whole wheat and coarsely ground if possible
- 1/3 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 cup butter, melted
- 2 eggs
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
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