Karringmelk Beskuit (Buttermilk Rusks) is a traditional South African recipe for a classic basic rusk made from a buttermilk dough that's baked to cook and then re-cooked in a low oven to dry. The full recipe is presented here and I hope you enjoy this classic South African version of: Buttermilk Rusks (Karringmelk Beskuit).
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Rusks are a major feature of South African cookery and are served for breakfast or to accompany coffee. The can be prepared plain, or they can contain seeds, nuts and dried fruit in any combination.
Ingredients:
1kg self-raising flour
250g butter or margarine
400g sugar
2 large eggs
500ml buttermilk
1 tsp salt
Method:
Pre-heat your oven to 180°C.
Sift together the flour and salt into a bowl. Dice the butter, add to the flour and rub in with your fingertips until the mixture resembles coarse crumbs.
Beat the eggs and sugar together, then add the buttermilk. Mix wet ingredients into the dry ingredients to form a soft dough.
Roll the dough into balls or shape into logs and arrange in a greased baking tray.
Transfer to the centre of your pre-heated oven and bake for about 45–50 minutes until golden brown and cooked through.
Allow to cool slightly, cut into rusks, and dry them out in a very low oven (around 100°C) for 3–4 hours until crisp.
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