Maklike Vinnige Resep a classic buttermilk rusk recipe

Buttermilk rusks

FABULOUS WITH ANISEED Mosbolletjies - Traditional South-African "wet rusk"

Mosbolletjies--Traditional South African goody :) something I'll always associates with my grandma. She perfects them.

Hierdie resep vir beskuit maak ongeveer 80 stukkies 1,5 kg (9 k) koekmeel 60 ml (4 e) bakpoeier 5 ml (1 t) sout 187 ml (¾ k) suiker 500 ml (2 k) natuurlike jogurt 397 g (1 blik) kondensmelk 125 ml (½ k) water 250 g (½ blok) botter 4 eiers Stel oond op 180 °C. 1. Sif meel, bakpoeier en sout. Roer suiker by. 2. Roer jogurt, kondensmelk en water tot goed gemeng. 3. Smelt botter oor lae hitte en laat eenkant om effens af te koel. 4. Klits eiers en roer by kondensmelkmengsel. Roer afgekoelde…

Hierdie resep vir beskuit maak ongeveer 80 stukkies 1,5 kg (9 k) koekmeel 60 ml (4 e) bakpoeier 5 ml (1 t) sout 187 ml (¾ k) suiker 500 ml (2 k) natuurlike jogurt 397 g (1 blik) kondensmelk 125 ml (½ k) water 250 g (½ blok) botter 4 eiers Stel oond op 180 °C. 1. Sif meel, bakpoeier en sout. Roer suiker by. 2. Roer jogurt, kondensmelk en water tot goed gemeng. 3. Smelt botter oor lae hitte en laat eenkant om effens af te koel. 4. Klits eiers en roer by kondensmelkmengsel. Roer afgekoelde…

fell in love with rusks during trip to South Africa this year... These are bran and muesli buttermilk rusks with seeds

bran and muesli buttermilk rusks with seeds

Try this delicious healthy rusks recipe made with bran, muesli seeds, and other baking recipes on Drizzle and Dip.

KOM ONS BAK – die lekkerste karringmelkbeskuit ooit !! 1 kg bruismeel 5 ml bakpoeier 5 ml sout 5–10 ml anyssaad (opsioneel) 200 g (250 ml) suiker (of tot 300 g vir diegene wat beskuit nogal s…

Buttermilk Biscotti/Rusks — Delicious when dunked in coffee, tea or hot chocolate! While South Africans around the world yearn for and enjoy the well known Ouma Rusks, there’s something a bit special about homemade rusks.

Buttermilk rusks are always a winner, especially when dunked in tea or coffee! While South Africans around the world yearn for and enjoy the well known Ouma Rusks,there’s something a bit special about home made rusks. For those not in the know, rusks are kind of like biscotti, and a much loved South African treat. Thanks to... Read More »

1 kg bruismeel 5 ml bakpoeier 5 ml sout ml anyssaad (opsioneel) 200 g ml) suiker (of tot 300 g vir diegene wat beskuit nogal s…

The South African version of RUSKS, the hard, very dry biscuits good for dunking in cuppas. They originated with the Dutch who packed them when traveling long distances in South Africa's hot climate. Lexi Mills, who now lives in London, says that she and other South African expats miss them terribly: http://thedisplacednation.com/2012/05/08/when-in-london-hey-ag-no-man-10-foods-i-still-miss-from-my-homeland/

The South African version of RUSKS, the hard, very dry biscuits good for dunking in cuppas. They originated with the Dutch who packed them when traveling long distances in South Africa's hot climate.

When I first arrived in South Africa I was completely unprepared for the local obsession with rusks. To my mind, and to most non-South Africans, a rusk is a dry, hard baby biscuit, designed to aid …

When I first arrived in South Africa I was completely unprepared for the local obsession with rusks. To my mind, and to most non-South Africans, a rusk is a dry, hard baby biscuit, designed to aid …

I have tested this recipe many times and each time I tweak it a little as  it doesn’t feel quite right. I think it is finally all tweaked out and has  reached perfection (well in my rusk world)!  I think the secret is to pre-roast all your nuts and seeds, it just gives  it that extra toasted depth of flavour. You could also add in raisins or  dried cranberries.   These rusks are super crunchy, light, nutty and leave crumbs all over you,  just like a good rusk should!

Crunchy Nutty Wheat Rusks (With Roast Hazelnut, Almond, Sunflower & Linseed)

I have tested this recipe many times and each time I tweak it a little as it doesn’t feel quite right. I think it is finally all tweaked out and has reached perfection (well in my rusk world)! I think the secret is to pre-roast all your nuts and seeds, it just gives it that extra toasted depth of flavour. You could also add in raisins or dried cranberries. These rusks are super crunchy, light, nutty and leave crumbs all over you, just like a good rusk should!

Boere Beskuit -Foto Afrikaner kos

Boere Beskuit

Karringmelkbeskuit (buttermilk rusks) Buttermilk is a popular rusk flavour. It is quick and easy to make, because you can use self-raising flour.

Ina Paarman's Ma Nellie's buttermilk rusks - winner recipe (baking them now for 2nd time this winter)

Ina Paarman& mother& quick and easy signature recipe. She always baked them in her black oven roasting pan and left them to stand until the next day before cutting and drying.

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