South African Rusks (Beskuit)

Ingredients

• 4 cups All-purpose flour
• 4 teaspoons Baking powder
• 1 cup Sugar
• 1 teaspoon Salt
• 1 cup Butter
• 2 large Eggs
• 1 1/2 cups Buttermilk
• 1/2 cup Sunflower Seeds

Instructions

1. 1Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the 4 cups All-purpose flour, 4 teaspoons Baking powder, 1 cup Sugar, and 1 teaspoon Salt, whisking them together until well blended.
2. 2Add the 1 cup Butter, cut into small pieces, to the dry ingredient mixture. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs and is evenly distributed.
3. 3In a separate medium bowl, whisk together the 2 large Eggs and 1 1/2 cups Buttermilk until smooth. Pour this wet mixture into the large bowl with the dry ingredients and mix gently with a spoon or spatula until the dough is just combined and no dry streaks of flour remain. Stir in the 1/2 cup Sunflower Seeds.
4. 4Press the dough evenly into a 9x13 inch baking pan, ensuring it fills the pan from edge to edge. Place the pan into the preheated oven and bake for 30 minutes at 350°F (175°C), until the top is golden brown and a wooden skewer inserted into the center comes out clean.
5. 5Carefully remove the baking pan from the oven and place it on a wire rack. Let the baked rusk cool in the pan for 10-15 minutes, until it is warm to the touch but no longer hot, which will make it easier to cut. While it cools, reduce your oven temperature to 200°F (95°C).
6. 6Once slightly cooled, use a sharp knife to cut the large baked rusk into individual pieces, approximately 1x3 inches each. Carefully transfer these cut rusk pieces to baking sheets, arranging them in a single layer with a little space between each piece.
7. 7Place the baking sheets with the cut rusks into the oven at 200°F (95°C). Bake for 1 to 2 hours, flipping each rusk over halfway through the baking time, until they are completely dry, hard, and crisp when tapped.
8. 8Remove the rusks from the oven and allow them to cool completely on the baking sheets or a wire rack. This final cooling ensures they become fully crisp and ready for storage. Once entirely cool, store the dry rusks in an airtight container at room temperature.

Related Guides