Buttermilk Rusks


  • 1kg Gluten Free Flour (Nature’s Choice Cake Flour Gluten Free @ R41.95 from Dischem – http://dischem.co.za/product-view/3710/natures-choice-cake-flour-gluten-free-950g)
  • 5 tsp Xylitol
  • 2 tsp Raw Honey
  • 250g Butter
  • 3 Eggs
  • 333ml Buttermilk


  1. Preheat oven to 150 degrees Celsius.
  2. In a Kenwood Mixer (Or other mixer) soften the butter and add the Xylitol.
  3. Add the Flour to the mixer in 3 stages until all combined. Then stop the mixer and use your hands to rub the butter into the flour.
  4. Change to the dough hook attachment on your mixer. Make a well in the center of the mixture and add the eggs, buttermilk and honey.
  5. Mix until the a dough has formed and all ingredients are fully combined.
  6. If you want sliced rusks: use spray & cook (or butter) to grease a shallow baking tray (about 3-5 centimeters deep); press dough into the tray.
  7. If you want chunky rusks: roll the dough into balls or rolls and place in a baking dish with edges.
  8. Bake in the oven at 150 degrees Celsius for 30-40 minutes until golden and the cake poker comes out clean.
  9. Remover from the oven. If you are making sliced rusks, cut the rusks into the desired size and remove from the baking tray and place on a wire cooling rack. If you are making chunky rusks remove from the baking tray and place on a wire cooling rack.
  10. Turn your oven down to 70 degrees Celsius and place the wire rack onto a baking tray and put into the oven. Leave the oven door open slightly to allow for air flow and bake (to dry out) for 3 hours until the rusks are dry and crispy (like a rusk).



Ingredients 2
Ingredients 2

Sliced & Chunky

Wire Rack

After 3 hours drying

Recipe adapted from: There can be only Juan