South African-style Buttermilk Rusk Biscuits

Name: South African-style Buttermilk Rusk Biscuits
Yield: 16 servings
Cuisine: American
Ingredients: 2 1/2 cup Cake flour; 2 tbsp Buttermilk powder; 1 tsp Baking powder; 100 ml Sugar (granulated); 75 grams Melted butter; 1 Egg (Medium); 100 ml Water; 200 ml Nuts, etc. (optional)

cookpad.japan @cookpad_jp

I wanted to eat the same type of rusk biscuit I in South Africa. I used Tomizawa brand buttermilk powder. Instead of buttermilk powder and water, you can use 3 tablespoons of plain yogurt added to enough milk to total 100 ml.

The baking time will vary depending on your oven. If you don't have a lot of time, you can leave them sitting on top of the oven to dry naturally and then bake for 1 hour at 100℃. Recipe by Megane100

cookpad.japan @cookpad_jp

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Ingredients

16 servings

2 1/2 cupCake flour
2 tbspButtermilk powder
1 tspBaking powder
100 mlSugar (granulated)
75 gramsMelted butter
1Egg (Medium)
100 mlWater
200 mlNuts, etc. (optional)

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Steps

1

Preheat the oven to 180℃.
2

Add the sugar to the melted butter and combine with a whisk until creamy. Break in the egg and stir it in.
3

Combine the flour, buttermilk powder, and baking powder, and sift. Add half of the dry ingredients to the wet ingredients and stir with a fork.
4

Add the rest of the dry ingredients and the water. Stir.
5

Optionally stir in the nuts, oats, etc.
6

Grease a baking pan and pour in the mixture. Bake for 50 minutes at 180℃.
7

Here is what it looks like when done.
8

Use 2 forks to divide into 16 portions. They taste better when they have a jagged cross-section.
9

Remove from the baking pan. (The photo shows the bottom side.)
10

Baking them again will evaporate the moisture. Place the cross-section sides facing up into a heat-resistant or baking tray.
11

Bake for 1 hour at 100℃. Flip over and bake for another hour.
12

They're done. Since I have a tiny oven, I stacked the pieces and baked them.