South African Buttermilk Rusks (Beskuit)

Ingredients

• •700 g all-purpose flour
• •4 tsp baking powder
• •1 tsp salt
• •150 g sugar
• •250 g butter
• •350 ml buttermilk
• •2 eggs

Directions

1. 1Heat the oven to 180C and line a deep roasting tin.
2. 2Rub the butter into the flour, baking powder, salt and sugar until the mixture looks like coarse crumbs.
3. 3Beat the eggs into the buttermilk, then stir that into the dry mixture to a soft, shaggy dough.
4. 4Press the dough into the tin and score it deeply into finger-sized rectangles, cutting almost through.
5. 5Bake fifty minutes until risen and golden, then cool twenty minutes and break along the scores.
6. 6Stand the pieces cut side up on racks and dry at 100C for five hours, until hard right through.

💡 The five hours at 100C is drying, not baking. A rusk that still bends in the middle will go mouldy in the tin within days.

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