Homemade Buttermilk Rusks

© Kyle Ueckermann



3kg self-raising flour

2 x 500g butter

2 x 500ml buttermilk

8 eggs (beaten well)

1 desert spoon baking powder

2.5 cups sugar

2 teaspoon salt



  1. Mix self-raising flour, salt and baking powder in a bowl.
  2. Melt butter and sugar together slowly (body temperature ONLY).
  3. Add buttermilk.
  4. Add melted mixture to flour mixture.
  5. Add beaten eggs.
  6. Knead well.
  7. Press into oven pans about 1.5cm high.
  8. “Cut” into rusks about width and length of adult middle finger by pushing a long flat object (eg. ruler or egg lifter) into the dough to separate the dough. Do not try to cut with a knife – the dough will just drag.
  9. Bake for around 1 hour in a 165 degree Celsius preheated oven. Stick a toothpick in and if it comes out clean, they’re ready. If not and the rusks are browning, cover with foil and bake longer.
  10. Once baked, remove and break into separate biscuits along pressed lines.
  11. Place back into the oven pan, stacking biscuits loosely and dry overnight in a 70 degree Celsius oven. Make sure to wedge something in the oven door that will keep the oven open fractionally—about a centimeter—so that there is airflow to dry the rusks slowly.
  12. Once rusks are ready, grab a cup of coffee, dunk and enjoy!



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