Buttermilk rusks are always a winner, especially when dunked in tea or coffee!

While South Africans around the world yearn for and enjoy the well-known Ouma Rusks, there’s something a bit special about homemade rusks. For those not in the know, rusks are kind of like biscotti, and a much-loved South African treat. Thanks to Charmain Robbins for sharing this easy recipe!



5 from 1 reviews
  • 10 cups sifted flour
  • 1 tbles baking soda
  • 1 tbles baking powder
  • 1 tbles cream of tartar
  • 2-2½ cups sugar
  • 1 tsp salt
  • 1 lb butter
  • 3 eggs
  • 2 cups buttermilk
  1. In a large bowl, combine all dry ingredients: flour, baking soda, baking powder, cream of tartar, sugar, salt.
  2. Add butter and mix until dough has a smooth consistency.
  3. In a mixing bowl, beat eggs and buttermilk together.
  4. Add to eggs and buttermilk mixture to dough and combine.
  5. Evenly spread dough into and edged cookie sheet.
  6. Bake in oven at 400F for about 20 minutes or until done.
  7. Remove from oven and allow to cool.
  8. Cut baked dough into rusks.
  9. Place individual rusks on cookie sheets, being sure they do not touch each other.
  10. Place rusks back into oven at 200F.
  11. Remove when dry.