These rusks are melt-in-your-mouth and truly South African. If you can’t get real Amasi you may replace it with cultured buttermilk.
500g cake flour
500g wholewheat flour
125ml sugar
25ml cream of tartar
12,5ml bicarbonate of soda
5ml salt
250g butter
1 egg
450ml Amasi or Cultured Buttermilk
Add the flours, sugar, cream of tartar, bicarb and salt to a mixing bowl and give it a good mix.
Add the butter to a saucepan and melt it on low heat.
Take off the heat and add the Amasi and then the eggs. Give the mixture a good whisk.
Add the wet mixture to the dry mixture to form a dough.
Knead the dough by hand for 5 minutes to evenly distribute the ingredients.
Preheat your oven to 200℃.
Grease a large bread tin and break off pieces of dough, the size of golf balls. Pack them tightly in the bread tin. Keep going until you have no more dough.
Bake the rusks for 25 – 30 minutes.
Once the rusks are cold enough, break them apart and place them on a baking tray. Dry the rusks in a 50℃ oven for about 3 hours.
Cool completely before packing the rusks into a glass container.
My Whisk and I 