Amasi Rusks

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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s