Sourdough Buttermilk Rusks (Healthy Biscotti Recipe)
This recipe is fool proof, and so tasty! These rusk are so popular in South Africa, we consider them a staple food. We dunk the rusks in our tea and coffees whenever we need a quick snack or comfort food. Many South African ladies have a great tasting rusk recipe ("beskuit" we call it), but adding some sourdough takes this biscotti to a whole other level. With high quality flour, the delicious baked treat can be both tasty and a nutritional for the body.
Servings: 65 rusks
Cost: $35
Equipment
- Baking Pan
- Mixing bowls
- Measuring cups and spoons or a volume scale
- Whisk
- Butter Knife
Ingredients
- 1250 g Unbleached White Flour
- 250 g Whole Wheat Flour
- 250 g Sugar
- 1.5 tbs Baking Powder
- 8 g Salt
- 500 g Salted butter
- 3 Eggs
- 500 g Buttermilk
- 200 g Sourdough Starter
Instructions
Feed Sourdough Starter
- 8 hours before mixing the recipe, discard all your sourdough starter except 50ml
- Feed sourdough starter 125g flour and 100ml water and mix
Mixing Dough
- Grease a baking pan (we use butter)
- Mix together dry ingredients (flour, sugar, baking powder, salt)
- Slice butter and drop into flour mix
- Rub flour and butter between fingers until the dough lsimilar to soft bread crumbs
- Whisk together wet ingredients
- Make a whole in the flour mix and pour in wet ingredients
- Mix dry and wet ingredients together
- Flatten batter into baking baking pan
- Cover with a tea towel and leave for at least 8 hours for a long fermentation processing
Bake Rusks
- Preheat oven to 350°F
- Bake for 60-80 minutes (or until golden brown on top)
- Remove from oven and let cool on your countertop
- With a butterknife, cut rusks into bite sized
- Pack out individual rusks onto pans
- Dry rusks for 4 hours at 220°F (or until hard)
- Remove ruks from oven and let them cool
- Once cooled, store in cookie tin
Notes
Tip: Test your dough has baked through by sticking a toothpick into the middle of the pan. If no dough sticks to the toothpick, it is cooked through.