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Choc chip Buttermilk Rusks

Rusks is the anglicized term for beskuit and is a traditional Afrikaner breakfast meal or snack. They have been dried in South Africa since the late 1690s as a way of preserving bread, especially when traveling long distances without refrigeration.


  • 9 x 250 ml cake wheat flour
  • 300 g white sugar (375 ml)
  • 2 Tbs baking powder
  • 5 ml salt
  • 500 gr butter, soft
  • 2 eggs, mixed
  • 125 ml fresh cream
  • 500 ml buttermilk
  • 1 tsp baking soda
  • 250g Choc Chips


  1. Preheat the oven to 180 °C.
  2. Sift the flour, sugar, baking powder, choc chips and salt in a large mixing bowl.
  3. Rub the butter into the flour mixture until it looks like fine bread crumbs.
  4. Mix the eggs, cream, buttermilk, and baking soda in a separate bowl. Add to the flour mixture and mix until a soft dough forms.
  5. Place your dough in one large or two smaller greased loaf tins.
  6. You can also shape it into round balls.
  7. Bake for an hour and remove. 
  8. Let cool completely and cut into small pieces. If you made balls break the rusks up into chunks.
  9. Place directly on the oven rack and leave overnight to dry out on 80 °.

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