South African Buttermilk Rusks
Prep time: 
Cook time: 
Total time: 
Serves: makes over 100 rusks; sounds like a lot (and it is) but they are small!
 
A crisp and crunchy South African pick-me-up, similar to a dry granola bar or a crumbly cookie. Perfect for dunking into coffee or tea. Rusks stay good for up to two months when stored in an airtight container at room temperature.
Ingredients
  • 2 cups (4 sticks) margarine (may sub butter)
  • 2⅔ cups sugar
  • 3 eggs
  • 2 cups buttermilk
  • ½ - ¾ cup milk
  • 8 cups self-rising flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 5 cups bran flakes (any brand cereal will do)
Instructions
  1. Preheat oven to 350°F.
  2. In a large saucepan over medium heat, melt the margarine. Add sugar and mix well. In a small bowl, lightly beat the eggs. Add a spoonful of the margarine and sugar mixture to the eggs, stirring quickly. Repeat with a few more spoonfuls of the margarine/sugar mixture, making sure to keep stirring. Return to large saucepan and stir to incorporate. Add the buttermilk and a ½ cup of the milk. Add the flour, baking powder and salt, and mix well. Stir in bran flakes. Batter should be thick and heavy, but if it is very stiff you can add another ¼ cup of milk.
  3. Pour batter into a greased 9x13 cake pan and bake for 1 hour, or until top of cake is golden brown and tester comes out clean. Turn out onto a cooling rack.
  4. Reduce oven temperature to 200°F. Allow cake to cool completely. Cut into half-inch thick strips and place onto greased baking sheets in a single layer. Place in oven, keeping the oven door propped open slightly with a wooden spoon, or allow tray to slightly block door from closing.
  5. Bake for at least hours 8 hours, and up to 12 (these can bake overnight) until rusks are dry and crunchy, and golden but not brown.
  6. Dunk into coffee or tea, or enjoy them on their own!
Recipe by dramatic pancake at https://www.dramaticpancake.com/jonathan-south-african-buttermilk-rusks/