Most buttermilk rusks are boring and dense — the kind you eat because they're there, not because you actually want one. This recipe changed my mind. They're malty and milky, and — unusually for a buttermilk rusk — airy and light instead of the usual brick. Twice-baked in small batches with real buttermilk, salted butter, toasted milk powder and a free-range egg. No oat flour, no clever healthy swaps — some bakes are worth leaving exactly as they are. Best with a strong cup of tea, and probably hidden from everyone else in the house.
Ingredients: cake flour, salted butter, buttermilk, sugar, toasted milk powder, free-range egg, baking powder, vanilla extract, salt.
Allergens: contains wheat, dairy (butter, buttermilk, milk powder) and egg.
Sizes:
Small: 250g
Medium: 500g
Large: 1kg
Most buttermilk rusks are boring and dense — the kind you eat because they're there, not because you actually want one. This recipe changed my mind. They're malty and milky, and — unusually for a buttermilk rusk — airy and light instead of the usual brick. Twice-baked in small batches with real buttermilk, salted butter, toasted milk powder and a free-range egg. No oat flour, no clever healthy swaps — some bakes are worth leaving exactly as they are. Best with a strong cup of tea, and probably hidden from everyone else in the house.
Ingredients: cake flour, salted butter, buttermilk, sugar, toasted milk powder, free-range egg, baking powder, vanilla extract, salt.
Allergens: contains wheat, dairy (butter, buttermilk, milk powder) and egg.
Sizes:
Small: 250g
Medium: 500g
Large: 1kg
