South Africa · Africa
Beskuit (Rusks)
Bake, break, and dry for hours: rusks engineered to constant moisture.
South African beskuitbuttermilk rusks
The Chemistry in This Bake
Slow-drying baked dough pieces in a low oven for hours until they reach a stable, low-moisture state.
Learn the full technique →Ingredients
- All-purpose flour
- Whole wheat flour
- Buttermilk
- Sugar
- Butter
- Eggs
- Baking powder
- Salt
- Anise seeds (optional)
Method
Mix a stiff buttermilk dough and knead briefly.
Press into a slab pan and bake at 180 °C until a loaf-like cake is cooked through, about 45 minutes.
Cool, then break or cut into thick fingers.
Lay the pieces cut-side up on trays.
Dry in a 100 °C oven for 4-6 hours, turning occasionally, until completely dry through.
Cool and store airtight; they keep for weeks.