The best classic South African buttermilk rusks recipe

There’s nothing quite like the comforting taste of a classic South African buttermilk rusk, a beloved staple for us at home and abroad. These crunchy, golden-brown biscuits are perfect for dipping into a steaming cup of coffee or tea. My recipe combines all the traditional ingredients plus a special ingredient that gives these rusks the distinctive taste of the Ouma rusks we grew up with. You could say that this is my copycat recipe for Ouma rusks and it’s my best recipe.

I have spent a lot of time developing and tweaking this recipe to be my perfect version of buttermilk rusks. I even tested this recipe in an Air Fryer with perfect results. I have perfected classic buttermilk rusks with bran, I then did a version with raisins and seeds and I have also made more robust muesli rusks if you prefer.

This original post is now updated with my new and improved recipe. If in the past you have made the recipe that was on my site from the Snowflake Book of Baking, I have added it at the bottom of this post.

For years I have wanted to create the flavour that is the essence of the Bakers Ouma Rusk I grew up with. Over the years the recipe has changed and they are just not as creamy and delicious as they were all those years ago.

The secret ingredient that makes these rusks taste just like Ouma Rusks is the toasted milk powder. It’s a magical ingredient that adds a rich caramel flavour to your baking.

To make toasted milk powder, you simply pan fry milk powder until it’s a rich caramel colour. Store this for any future baking projects.

How to Make Classic South African Buttermilk Rusks

Before you begin, make sure you have all the necessary ingredients and equipment ready. This recipe requires:

• Equipment:
  • Large mixing bowl
  • Jug or microwave-safe bowl for melting butter
  • 20cm x 20cm (8-inch x 8-inch) square baking dish
  • Baking paper or parchment paper
  • Sharp knife for cutting rusks
  • Baking sheet

Mixing the Dough

1. Preheat the Oven:
   Begin by preheating your oven to 180°C (350°F).
2. Combine Dry Ingredients:
   In a large mixing bowl, add all the dry ingredients and give it a good mix to ensure an even distribution of the leavening agent and sugar.
3. Prepare the Wet Ingredients:
   In a jug or microwave-safe bowl, melt the butter in the microwave. Once melted, add the buttermilk, egg, and vanilla extract. Whisk the mixture well until all the ingredients are fully combined.
4. Mix Wet and Dry Ingredients:
   Pour the wet ingredients into the bowl with the dry ingredients. Stir the mixture until all the flour is absorbed and a thick dough forms. The dough should be well-mixed, with no visible streaks of flour.

Baking the Rusks

1. Prepare the Baking Dish:
   Line your 20cm x 20cm (8-inch x 8-inch) square baking dish with baking paper or parchment paper. This will prevent the dough from sticking and make it easier to remove the rusks after baking.
2. Transfer the Dough:
   Press the dough evenly into the lined baking dish. Use a spatula or your hands to smooth the surface, ensuring the dough is evenly distributed across the dish. For an Alternative Shaping Option:
   you can roll the dough into balls before baking. For large rusks, shape 16 balls, or for smaller rusks, shape 28 balls. Be aware that the drying time will vary depending on the size and shape of your rusks.
3. Bake the Dough:
   Place the baking dish in the preheated oven and bake for 35-40 minutes. The rusks are done when the top is golden brown and firm to the touch. To check for doneness, insert a sharp knife into the centre of the dough. If it comes out clean, the rusks are ready.

Cutting and Drying the Rusks

1. Cool and Cut:
   Allow the baked rusks to cool in the pan for about 10 minutes. Then, remove them from the pan and let them cool further on a baking rack. Once cool enough to handle, use a sharp knife to cut the rusks into strips. You can cut 7 strips in one direction, then cut each strip into thirds, yielding 21 rusk fingers. Alternatively, cut the rusks into any size you prefer.
2. Dry the Rusks:
   Arrange the cut rusks on a large baking sheet lined with baking paper. To dry the rusks, bake them in a fan-forced oven at 100°C for 4-5 hours, depending on their thickness. If you don’t have a fan oven, set the oven to around 80°C and bake for about 5 hours. Check and turn the rusks every 1.5 hours, continuing until they are completely dry in the middle.

Final Tips

• Storage:
  Once the rusks are fully dried and cooled, store them in an airtight container to keep them crisp. Properly stored rusks can last for several weeks.
• Serving Suggestions:
  Enjoy your homemade buttermilk rusks with a steaming cup of coffee, tea, or even hot chocolate. They’re perfect for dunking, which softens them just enough.
• Variations:
  Feel free to experiment with add-ins like raisins, nuts, or seeds for a twist on the classic recipe.

Check out my easy Oven to Air Fryer Conversion Guide.

PS: These rusks are not very sweet but sweet enough. If you prefer them sweeter you can add more sugar. I have gone as low as 140 grams of sugar which is also nice if you prefer less sweet rusks.

You might also like these South African recipes:

My grandmother Betty’s crunchy recipe (THE BEST EVER crunchie recipe)

Classic South African unbaked milk tarts

Earl Grey tea milk tart  -Baked milk tart 

Orange malva pudding

Pear & ginger malva pudding

Malva pudding with cranberries & ginger

Easy peppermint crisp pudding

Traditional South African bobotie with fragrant yellow rice

For more of my favourite recipes:

My 10 best cake recipes

Possibly the best banana bread ever

The best chocolate cake with fluffy chocolate buttercream frosting

Lemon poppyseed madeleines

Orange and pecan muffins

Snowflake buttermilk rusks

• 1.5 kg self-raising flour
• 3 ml salt
• 2 tsp / 10ml cream of tartar
• 500 gm salted butter
• 350 gm / 430ml sugar
• 500 ml buttermilk

Preheat the oven to 180C / 350 F.

In a huge bowl, sift all the dry ingredients together.

In a small pot, melt the butter and the sugar.

Add the butter sugar mix and the buttermilk to the dry ingredients and combine.

Shape into balls and pack into a lined or greased baking tray (or simply press the mixture into the tray and smooth out the surface.

Bake for an hour then remove and turn the oven down to 80-100C.

Break the rusks into chunks, or cool cut into desired fingers.  Place them on two large lined baking trays or large wire racks placed over baking trays and dry out for 4 – 5 hours (depending on the size).

*If necessary, loosely cover the rusks with tin foil to prevent over-browning. 

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