Beat together butter, sugar and oil. Switch oven off and leave rusk in oven until oven gets cold. 250 gr butter. 1 cup sugar (brown OR white). When all rusks are baked put back in oven and bake on 100 deg for another 1 hour. 250 gr butter. 1 cup sugar (brown OR white)
Prepare a baking tray with nonstick spray, push the batter in the pan, level it out and cut it into the size of rusks you would like to have either with a pizza cutter or knife
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
In another bowl mix together the buttermilk, sugar, eggs and oil and beat until well combined. We went back to London for another two years before moving out to SA for good and this rusk recipe kept us connected with that fine old tradition of dunking rusks in tea and getting crumbs all over the sofa
In a separate bowl mix the eggs, butter and buttermilk together. Well, the way to a man’s heart is through his tummy… And my hubby just loooves home-made rusks
So, let’s know how to make cake rusks at home. Add sugar and beat well until thickness. In a separate bowl beat the butter until soft, fluffy and pale in color
Sift dry ingredients and add brown sugar. Whisk eggs and add butter and buttermilk. 500 ml brown sugar. 500 g butter, melted. 500 ml buttermilk, or sub with half/half milk & cream soured with lemon juice. 1 green apple, grated (MAGIC INGREDIENT, do not omit this, use red if you don’t have a green one). 500 ml brown sugar. 500 g butter, melted. 500 ml buttermilk, or sub with half/half milk & cream soured with lemon juice. 1 green apple, grated (MAGIC INGREDIENT, do not omit this, use red if you don’t have a green one)
