Best Whole Wheat Buttermilk Rusks Recipes

BUTTERMILK OUMA RUSKS RECIPE - (3.7/5)

Steps:

• 1. Preheat oven to 400 degrees. 2. In a large mixing bowl, thoroughly mix the dry ingredients. 3. Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough. 4. Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness. 5. Cut the dough into rectangles about 2 by 4 inches. Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little. 6. Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry. The finished rusks should be very dry and hard. Cool and store in an airtight container. Rusks will keep for weeks. ALTERNATIVES: Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins. Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon. Peanut Rusks: Add 1 cup coarsely chopped peanuts. Anise Rusks: Omit the cinnamon and almond extract and add 2 tsp. pure anise extract

VERSATILE RUSKS

Steps:

• Melt margarine and beat with buttermilk until creamy.
• Mix dry ingredients well.
• Mix buttermilk mixture with dry ingredients.
• Adjust consistency of mixture with flour until it isn't sticky, but not dry.
• Divide mixture between two 30cm x 20cm baking trays.
• Bake at 180°C for 45 minutes.
• Cut into fingers (we like them about 2,5cm x 10cm).
• Place them on trays with space between them.
• Bake at 100°C for 2-3 hours to dry them out.
• Serve dipped in tea or coffee.
• Yummy!