Mark with a knife the rusk sizes. 250g butter,. 500ml buttermilk,. Spread onto a buttered and floured baking tray +- 20mm in depth (300x500mm +-). 250g butter,
There was no way I was not going to bake Tannie Maria’s Muesli ButtermilkRusks. But they are delicious and buttery and had to stop myself from constantly going back to the tin for another one
There was no way I was not going to bake Tannie Maria’s Muesli ButtermilkRusks. But they are delicious and buttery and had to stop myself from constantly going back to the tin for another one
Every year since leaving home, without fail, a large package of mom's rusks arrives just when the weather starts to turn and I know it's time to unpack my boots, woolly jerseys, scarves and thick blankets
Combine the eggs and buttermilk and mix well. Store the rusks in an airtight container. Add the butter and rub it in until the mixture resembles breadcrumbs
My suggestion is don’t use buttermilk bought in the local supermarkets – it’s not thick enough. This is my buttermilk recipe that I make and they are beautiful
Note. Make a big hole in the centre and add the eggs, buttermilk and butter. (Makes about 2,5 kg rusks). 2 cups buttermilk. 2 cups butter, melted. Preheat the oven to 180ºC and grease a large oven dish with butter
When my then boyfriend/now hubby and I were in varsity, and money for dates was thin on the ground, we used to raid my parents' pantry for Ouma buttermilkrusks dipped in frothy, delicious cappuccinos (the flavoured packet mixes)
Combine the eggs, butter and buttermilk and mix well. Makes 50-60. Pre-heat the oven to 180°C. Combine the flour, salt, muesli, cereal, sugar and baking powder in a large bowl and mix well
In a large jug mix the butter, buttermilk and egg and add to the dry ingredients. Makes about 4 dozen. Combine the flour, bran, oats, baking powder, cranberries, seeds and SUGAlite in a mixing bowl
