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This recipe makes about 30 rusks.

To make buttermilk rusks you will need:

1kg self-raising flour                                        2 eggs

200ml sugar                                                    190g butter or margarine, melted

500ml buttermilk                                              5ml baking powder

10ml salt

What to do:

  1. Sift the flour, baking powder and salt into a bowl
  2. Beat the eggs, sugar and buttermilk together
  3. Cut this mixture into the dry ingredients with a knife
  4. Knead the dough lightly, gradually adding the butter while kneading.  This will take about 7 minutes.
  5. Place balls of the dough next to each other in bread tins. The balls should reach about 2/3 the height of the tin.
  6. Place in the oven immediately and bake at 180°C (350°F) for 30 minutes.
  7. Turn out onto a cooling rack and break into individual rusks.
  8. Lower the heat of the oven to 100°C (200°F) or less to dry the rusks in the oven. Turn them every 30 minutes.



MELKTERT (Milk Tart)

To make melktert you will need:

2 cups milk                                                     15ml margarine or butter

60ml sugar                                                     2 eggs

60ml flour                                                      Cinnamon

Pre-baked pastry shell

What to do:

  1. Melt butter with milk and sugar. Add flour which has been mixed with milk to a paste.   Stir into milk mixture and mix until thick.  Fold in beaten eggs.
  2. Pour into pastry shell and sprinkle with cinnamon.  Bake at 180°C until set.

One response on “RUSKS & MELKTERT

  1. Dot Dalglish says:

    Love the Rusk and Melktart recipes. We used them at an international day for our Guides.
    Do you have any easy active games typical of South Africa and or a Craft for Brownies.

    thank you.

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