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Traditional Buttermilk Rusks

These traditional buttermilk rusks are golden, crispy, and ideal for dunking in coffee or tea. Made with simple pantry ingredients, they're baked and slow-dried for the perfect crunch.
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Ingredients
  

  • 4 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 cup buttermilk
  • ½ cup butter
  • 1 large egg

Instructions
 

  • Set your oven to 350°F (175°C) and grease a baking tray.
  • In a bowl, combine flour, sugar, salt, and baking powder. In another bowl, whisk buttermilk, melted butter, and egg until smooth.
  • Add the wet ingredients to the dry and mix gently until a soft, slightly sticky dough forms.
  • Press the dough evenly into the tray, smoothing the top with damp fingers.
  • Bake at 350°F (175°C) for 1 hour, or until golden brown and a toothpick comes out clean.
  • Let the slab cool for 10–15 minutes, then slice into fingers or squares. Lower the oven to 200°F (95°C). Spread the slices cut side up on a tray.
  • Bake for 4–6 hours, flipping halfway through, until the rusks are dry and golden.