Buttermilk and sesame seed rusks

By Drum Digital
17 July 2012

Preparation time: 10 min

Baking time: 45 min

Makes about 50

You will need 

1 kg (7 cups) self-raising flour

10 ml (2 tsp) baking powder

5 ml (1 tsp) salt

80 ml (? cup) sugar

250 ml (1 cup) desiccated coconut

250 g butter or hard margarine, diced

300 ml (¾ cup + 4 tsp) buttermilk or amasi

397 g (1 can) condensed milk

2 eggs, whisked

125 ml (½ cup) sesame seeds


Preheat the oven to 180 °C.

Grease a 35x25 cm roasting tin with butter.

Combine the first five ingredients in a large mixing bowl.

Using your fingertips rub in the butter until the mixture resembles coarse breadcrumbs.

Lightly whisk together the buttermilk or amasi, condensed milk and eggs in a jug and pour into the dry ingredients.

Mix well and knead to make a smooth dough.

Shape into balls and arrange in the tin.

Sprinkle with sesame seeds and bake for about 45 minutes until done.

Remove from oven and leave to cool slightly before turning out onto a wire rack.

Once cooled, cut the rusks in half and bake at 70 °C for about 6 hours or overnight until dried.

More rusk recipes in DRUM, 7 July 2011.

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