Rusks (Beskuit)

🧂 Ingredients

• 1kg All-purpose flour(Sifted)
• 250g Unsalted butter(Cold, cut into cubes)
• 200g Granulated sugar
• 2 Large eggs(Room temperature)
• 500ml Buttermilk(Room temperature)
• 4 tsp Baking powder(Aluminum-free recommended)
• 1 tsp Salt(Optional, for a balanced flavor)

👨‍🍳 Instructions

1. 1

   Prepare the dough: In a large mixing bowl, combine the sifted flour, granulated sugar, baking powder, and salt (if using). Whisk briefly to distribute evenly.

   ⏱️ 5 minutes
2. 2

   Cut in the butter: Add the cold, cubed butter to the dry ingredients. Using your fingertips, a pastry blender, or a food processor, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

   ⏱️ 5 minutes
3. 3

   In a separate bowl, whisk together the room temperature eggs and buttermilk. Make a well in the center of the dry ingredients and pour in the wet mixture.

   ⏱️ 2 minutes
4. 4

   Mix the dough: Using a wooden spoon or your hands, gently mix the ingredients until just combined and a soft, slightly sticky dough forms. Be careful not to overmix, as this can result in tough rusks.

   ⏱️ 3 minutes
5. 5

   Shape and score: Lightly flour a clean work surface. Turn the dough out and gently knead it a few times until it just comes together. Press the dough evenly into a greased and floured 9x13 inch (23x33 cm) baking pan. The dough should be about 1-1.5 inches (2.5-4 cm) thick. Using a sharp knife, score the dough into desired finger-like shapes (about 1 inch or 2.5 cm wide). This will make them easier to break apart later.

   ⏱️ 5 minutes
6. 6

   First bake: Preheat your oven to 180°C (350°F). Bake the scored dough for 45-50 minutes, or until the surface is a deep golden brown and a skewer inserted into the center comes out clean. The edges should be firm to the touch.

   ⏱️ 45-50 minutes
7. 7

   Cool and break: Remove the pan from the oven and let it cool in the pan for about 10-15 minutes. While still warm, carefully invert the baked dough onto a wire rack or a clean cutting board. Gently break the scored pieces apart along the lines. If they don't break cleanly, use a sharp knife to cut through them.

   ⏱️ 15 minutes
8. 8

   Second bake (drying): Reduce the oven temperature to 100°C (210°F). Arrange the separated rusk pieces in a single layer on baking sheets, cut-side up. Place them back into the oven.

   ⏱️ 5 minutes
9. 9

   Dry the rusks: Bake for 4 to 5 hours, or until the rusks are completely dry and hard all the way through. They should feel light and sound hollow when tapped. Turn them over halfway through the drying time to ensure even drying. The exact time will depend on your oven and the thickness of the rusks. You can prop the oven door open slightly with a wooden spoon to allow moisture to escape, which aids in drying.

   ⏱️ 4-5 hours
10. 10

    Cool completely: Once dried, turn off the oven and leave the rusks inside with the door slightly ajar for another hour to cool down gradually. This helps prevent them from becoming too brittle. Remove from the oven and let them cool completely on wire racks.

    ⏱️ 1 hour
11. 11

    Store: Store the cooled, completely dry rusks in an airtight container at room temperature. They will keep well for several weeks.

    ⏱️ N/A

💡 Pro Tips

• ✓Ensure rusks are completely dry before storing to prevent mold. They should be hard and brittle.
• ✓Rusks are traditionally enjoyed by dunking them in coffee, tea, or hot chocolate.
• ✓Properly dried and stored rusks can be kept for several weeks, making them an excellent pantry staple.
• ✓For a crispier texture, you can leave the oven door slightly ajar during the drying process.

🔄 Variations

• Buttermilk rusks (this recipe)
• Bran rusks: Substitute 1-2 cups (100-200g) of the flour with whole wheat flour or bran.
• Sweetened rusks: Increase sugar slightly for a sweeter biscuit.
• Spiced rusks: Add a pinch of cinnamon or cardamom to the dry ingredients.

🥗 Nutrition

Per serving