These homemade cranberry buttermilk rusks are everything a rusk should be – crunchy, golden, and just sweet enough. With the goodness of muesli, seeds, and dried cranberries, they’re a little healthier than your usual batch, and they keep beautifully. Enjoy them dunked in coffee for breakfast, or as a light snack any time of day.
Cranberry Buttermilk Rusks
Crunchy South African rusks made with buttermilk, seeds, muesli, and dried cranberries. Perfect for breakfast or tea-time dunking, and they keep well for weeks.
Ingredients
- 1 kg self-rasing flour
- 5 ml baking powder
- 5 ml salt
- 250 grams butter
- 250 ml muesli
- 125 ml mixed seeds
- 125 ml cranberries
- 500 ml buttermilk
- 2 eggs
Instructions
- In a large bowl, mix all the dry ingredients together and make a hole in the middle.
- Add the butter and blend it in using your fingers until its fine crumbs.
- Add the buttermilk and eggs together blend well and keep 30 ml of the buttermilk one side to glaze the rusks.
- Mix the remainder of the buttermilk mixture together till a medium soft dough.
- Turn out onto a floured surface and knead gently to form a nice even dough.
- Using a rusk pan roll out the dough evenly.
- Bake in the oven at 160ºC for 35 minutes.
- Leave the rusks once done for 5 minutes in the pan before using the rusk cutter.
- Place the rusks on an oven wire rack for cooling overnight.
- For the drying process, put your oven on 60ºC (140ºF) en leave the rusks to dry for 5 hours.
- Leave your oven door slightly open for the moisture to escape.
Nutrition
Calories: 16kcalCarbohydrates: 1gProtein: 0.2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 6mgSodium: 35mgPotassium: 9mgFiber: 0.1gSugar: 0.4gVitamin A: 52IUVitamin C: 0.05mgCalcium: 6mgIron: 0.1mg
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