Winter time is Coffee time........ with Homemade Buttermilk Rusks.

One cannot start the day on a chilly Winter's morning without dunking a Homemade rusk into your cup of coffee or tea.

These rusks are the genuine thing, as the recipe comes from my Aunt in the country. One can almost taste the Swartland.

 

 The Recipe for Buttermilk Rusks:

250 g Butter
250 ml Sugar
3 Eggs
500 ml Buttermilk
1 Kg Selfraising flour
20 ml Baking Powder
5 ml Salt

Method:

Preheat the oven to 160 degrees C.
Cream the softened butter and sugar until the sugar grains have dissolved in the butter and the mixture is smooth and fluffy.
Add the eggs one at a time and beat into the butter mixture.
Add the buttermilkand stir well.
Add the sifted dry ingredients and mix until all combined. Knead the mixture until soft and well mixed.
Form the dough into small balls and place next to each other in a greased roasting pan with high sides.
Bake for at least one hour, or until rusks are baked through and golden brown on top.
Remove from oven and cool.
Break rusks in half, using two forks. Place rusks back in the roasting trays and dry out in a warm oven until dry and crisp. This will take a couple of hours.
Cool rusks and store in airtight containers.
Enjoy with your morning cuppa tea or coffee.

Well baked and golden brown. Cool the rusks before breaking up into individual rusks.

 

Cool rusks, break in half and return to roasting pan to dry out in the oven.

Once dry and crisp, place the rusks in airtight containers.

Enjoy with your early morning cuppa.....or if you are like me, keep a stash in the car for a secret treat when out and on the run without breakfast or lunch.......enjoy!

Until next time..... keep warm and cosy.