Buttermilk Rusks

1 cup sugar I used brown 1 cup buttermilk 190g room temp butter cut up into little cubes 500g self raising flour I used 23 cake flour 13 brown flour and then 2tsp baking powder yolo keep extra flour on hand in case the dough is too sticky to roll. Turn them every 30 mins.


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Place in the oven immediately and bake at 180 deg C 350 F for 30 minutes.

Buttermilk rusks. Make a big hole in the centre and add the eggs buttermilk and butter. Please try again later. Whisk an egg in a bowl and using a pastry brush brush a light layer of egg over the tops of the rusks.

How to Make Buttermilk Rusks - Crunchy Dunking Biscuits. Turn out onto a cooling rack and break into individual rusks. These are a wonderful quick breakfast and are lovely as a snack with a cup of coffee or tea.

Remove the foil from the tray and bake until the rusks are a nice golden brown my oven does this in 10 minutes. Preheat oven to 180C 2. Recipe by Bokenpop aka Mad.

At this stage you can add any extras you would like and gently work them in till evenly distributed. I really hope you enjoy baking this buttermilk rusk as much as my mom likes eating them. 9 People talking Join In Now.

Spread the rusks out on the baking tray. For wholewheat rusks substitute 700 g white bread flour or 50 700g of the stone ground flour with whole wheat. If playback doesnt begin shortly try restarting your device.

Mix all the dry ingredients together in a large mixing bowl. When cool enough break them apart and put them on an oven rack cooling rack or baking tray with spaces in between. Mix well using a wooden spoon or your hands until it forms a dough.

Re-cover with foil and return to the oven for 30 minutes. How to do it. Whisk together the whole eggs with the buttermilk and add to your dry mix.

Preheat the oven to 180C and grease a large oven dish with butter. Lower the heat of the oven to 100 deg C 200 deg F or less and dry the rusks in the oven. They should dry out perfectly and give you a good amount of rusks to last for a few days.

Turn oven on to 70C put rusks in the oven to dry out. Gently work together the rusk mixture to form a soft but firm dough mixture. 1 To make your own buttermilk combine 125 ml lemon juice white spirit or apple cider vinegar with 625 ml full cream.

Once cut up arrange them on some sheet pans leaving a small space between each one and pop them back into the 70 degree oven for 2 hours.


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