Nutty Wheat Buttermilk Beskuit Rusks
Transform your tea or coffee break into a comforting South African tradition with these hearty and wholesome Nutty Wheat Buttermilk Beskuit Rusks. Made with a blend of whole wheat and all-purpose flour, these rusks are packed with a medley of chopped nuts—like almonds, walnuts, and pecans—for a deliciously nutty crunch in every bite. Featuring the perfect balance of buttery richness, brown sugar sweetness, and the tangy softness of buttermilk, this recipe creates a soft dough that's baked to golden perfection and then slowly dried for that classic crunchy texture. Perfect for dunking, these rusks are easy to make and store beautifully in an airtight container, making them the ultimate homemade snack. Whether you're savoring them at breakfast or as an afternoon treat, these rusks are sure to delight anyone with a love for wholesome bakes and hearty flavors.
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Recipe Information
Ingredients
- 500 grams Whole wheat flour
- 500 grams All-purpose flour
- 15 grams Baking powder
- 5 grams Salt
- 200 grams Brown sugar
- 250 grams Unsalted butter, cold
- 200 grams Mixed nuts (e.g., almonds, walnuts, pecans), roughly chopped
- 500 milliliters Buttermilk
- 2 large Eggs
- 5 milliliters Vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and grease a large baking dish or roasting pan.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, baking powder, salt, and brown sugar.
Cut the cold butter into small cubes and rub it into the dry ingredients using your fingertips until the mixture resembles breadcrumbs.
Stir in the chopped mixed nuts, ensuring they are evenly distributed.
In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract.
Pour the wet ingredients into the dry mixture and gently mix until a soft dough forms. Be careful not to overmix.
Transfer the dough to the prepared baking dish and press it down evenly. Smooth the surface with a spatula or the back of a spoon.
Bake the dough in the preheated oven for 30-40 minutes, or until golden brown and cooked through. A skewer inserted into the center should come out clean.
Remove the dish from the oven and allow the baked dough to cool slightly (about 10 minutes).
Turn the dough out onto a cutting board and slice it into fingers or rectangles of your desired size.
Reduce the oven temperature to 100°C (210°F).
Place the sliced rusks on a wire rack set over a baking sheet (to allow air circulation) and return them to the oven.
Dry the rusks in the oven for 3-4 hours, or until they are completely dry and crisp.
Remove the rusks from the oven and allow them to cool completely before storing in an airtight container.
Enjoy your Nutty Wheat Buttermilk Beskuit Rusks with a cup of coffee or tea!
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 149 mg | 6% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 7.9 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 167 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
