Buttermilk Rusk / Karringmelk Beskuit

Buttermilk Rusk / Karringmelk Beskuit
Preparation time: 20 min Cooking time: 60 min Easy - for beginners


Beskuit (a traditionally South African food), known as "rusks" in English, is made from dough, broken or cut into chunks or slices after baking, and then slowly dried in an oven. It is usually briefly dipped into a warm drink such as coffee and tea.


  • 1½ kg Self-Raising Flour
  • 1½ teaspoon Baking Powder
  • 1½ teaspoon Salt
  • 500g Butter/Margarine
  • 2 cups Sugar
  • 500 ml Buttermilk
  • 2 eggs
  • ½ teaspoon lemon juice
  • 1½ teaspoons anise seed (optional)


Preheat oven to 180°C Mix self-raising flour, baking powder and salt Melt butter/margarine Add buttermilk, eggs and sugar to butter mixture Mix well Mix the butter mixture with the flour mixture Do not mix to much. Bake ±1 hour Break into separate parts and arrange on oven rack. Dry for ±1½ hour in an 80°C oven. Makes about 84-96 pieces of rusks.


Breakfast  · Snack  · Bread

Spotted a problem with this recipe? Contact me