classic buttermilk rusks

Buttermilk rusks

I needed a classic buttermilk rusk recipe to make rusks for my TV shoot last week, and where better to turn for this than my much revered and sought after: ‘The Snowflake Book of Baking’…

Boerebeskuit: Literally meaning "farmers rusks", a South African food legacy from the Voortrekkers’ nomadic way of life.

Rusks is the anglicized term for (Afrikaans: beskuit) and is a traditional Afrikaner breakfast meal or snack. They have been dried in South Africa since the late as way of preserving bread, especially when travelling long distances without refrigeration

Mosbolletjies - Traditional South-African "wet rusk"

Mosbolletjies--Traditional South African Bread made with Raisins and Aniseed

Low sugar high fibre rusk recipe - will replace the non-nutritive sweetener.

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.

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