Buttermilk Rusks with Aniseed




  1. Preheat the oven to 180 °C. Grease a large oven/rusk pan.
  2. Sift the flour, salt, baking powder and sugar together in a large bowl and mix in the aniseed
  3. Rub the butter into the dry ingredients.
  4. Mix the eggs and buttermilk together in a separate bowl. Add to the dry ingredients and cut in with a blunt knife to make a dough.
  5. Knead lightly to make sure all the ingredients are mixed well.
  6. Press the dough into the prepared oven/rusk pan. 
  7. Place in the oven and bake for ±25 minutes.
  8. Cool and cut into portions/slices. 
  9. Spread them in a single layer on two large baking sheets, with enough space between them for air to circulate and to dry the rusks.
  10. Dry out in the oven at 80 °C for about 4 hours, turning the rusks every hour.


(Makes about 70 rusks)

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