Our lives are interwoven in ways that are both miraculous and mysterious, not by chance but by grace.- Unknown
The smell of freshly brewed coffee and rusks baking in the oven, fills my kitchen as the shadows grow shorter and day breaks. These rusks are Janneman Jnr’s treat with a cup of coffee, whether he is sitting on the porch in the Kalahari or in his college dorm room. These rusks are easy to make and perfect for enjoying with a freshly brewed cup of coffee. Here’s the recipe for you to try at home (or when you miss your children who are off at college…)
Buttermilk Rusks
- 1.5kg Self Raising Flour
- Pinch of Salt
- 1T (15ml) Baking Powder
- 500g Butter, softened
- 1 1/2 Cup of White Sugar
- 2 Cups (500ml) Buttermilk
- 2 Extra Large Eggs
- Pinch of nutmeg (the secret ingredient)
- Handful of Digestive bran (optional)
Instructions
- Preheat oven to 180C/360F and grease three bread tins.
- Sieve dry ingredients (including the pinch of nutmeg) in a large mixing bowl.
- Work the softened butter into the flour using your fingers until the mixture resembles bread crumbs.
- Beat together the sugar, eggs, and buttermilk, then add to the butter mixture and blend well.
- If using, add the digestive bran and mix well.
- Form rusk-sized rolls with your hands and place them next to each other in the prepared tins.
- Bake for 40 minutes until slightly golden brown.
- Break into rusk pieces and dry overnight in a 70C oven until dry.
Remember to enjoy the delightful combination of Janneman’s favourite treat and a freshly brewed cup of coffee!
“I have measured out my life with coffee spoons.”- T.S. Eliot