Buttermilk rusks – Karringmelk beskuit

26/01/2008 by Nikita

On my Afrikaans link HERE I was asked to translate the buttermilk recipe. Well, here it goes! This recipe is from a friend of mine and it really tastes almost like the real buttermilk rusks you buy in the shops! [even better, if you ask me!] Try and enjoy!

You need:
3x500g self raising flour
1/2 t salt
3/4 of 500g margarine
3 eggs
500 ml buttermilk
2 cups of sugar
1t vanilla
1t food colour – yellow
250 ml coconut [dried coconut]

Method:
1. Pre-heat the oven to 180 deg C.
2. Rub butter in flour and salt.
3. Wisk the buttermilk, sugar and eggs.
4. Add the coconut, vanilla and food colour.
5. Mix all till well blended.
6. If dough is too stiff, add a little bit of milk.
7. Coat bread pans with oil. Put dough in pans till about 1/4 of the base is covered, press the dough till it reaches all corners.
8. Bake for 20 min.
9. Cut in thick slices/fingers and dry the slices in the oven. If you dry it in the oven, your oven shouldn’t be too hot…a cool oven – about 100 deg C, spread the rusks on a baking tray and remember to turn the “slices” so it dries all sides. Usually you would dry them overnight with the oven door wedged open a crack to dry out completely. Keep the rusks in an airtight tin.

Posted in Buttermilk rusks, Karringmelk Beskuit, recipes, Rusks, South African foods | Tagged Beskuit, Buttermilk rusks, heerlike karringmelk beskuit, Karringmelk Beskuit, recipes, resepte, Rusks, South African foods, South African traditional foods, traditional food | 31 Comments

31 Responses

on 26/01/2008 at 22:12 Karringmelk Beskuit « Chessalee

[…] did shout and HERE is the translated recipe of the rusks- at last!! […]
on 27/01/2008 at 01:16 Dan

The picture disappeared! 😦
on 27/01/2008 at 11:23 Nikita

Hi Dan… why did you make it disappearing?… lol! it’s back now.. 😉
on 29/01/2008 at 21:20 Dan

Ah well, these look familiar. 🙂
on 29/01/2008 at 21:34 Nikita

Hi Dan…just remember, you dip it in tea/coffee…and not your milk! 🙂
on 02/02/2008 at 12:14 South African recipes « Chessalee

[…] click HERE to find the English recipe for South African […]
on 15/03/2008 at 20:06 Garg

My ouma made it like that minus the food colouring and the coconut.

Oh her secret ingredient was lots of luv.
on 16/03/2008 at 18:30 Nikita

hi Garg.. great to know that! and I guess you loved her rusks! 😉
on 28/04/2008 at 15:04 Megan

Hi

In the english translation, it seems to be missing Sugar from the list of ingredients – perhaps you could update?
on 28/04/2008 at 17:09 Nikita

hi Megan…thanks so much…i’ve never noticed that little problem! thanks again…updated… 😉
on 24/05/2008 at 09:53 Sandy

Do you have a recipe for a low fat cholesterol free rusks!
on 24/05/2008 at 09:56 Nikita

Hi Sandy….unfortunately not…but I’ll do my best to see if I can get one from somewhere…I haven’t seen one, but one never knows…
on 04/06/2008 at 14:54 Lauren

Yum yum cant wait to make thank s a million, Have been in england now for 2 years and really do miss dip ‘n ouma’s! I try buy them every time I go to the South African shop on Brighton Pier along with my Fanta grape, big corn bites, Nik naks, flings and biltong sticks. Now I can have them all the time!
on 04/06/2008 at 17:14 Nikita

🙂 Hi Lauren…pleasure! At London Bridge there’s also a South African shop…and now you’re speaking my “language” if you mention Fanta Grape, big corn bites..etc…but, where’s the Cheese Curls!! 😉
on 08/06/2008 at 11:16 Pap dis–recipe the South African side dish with BBQ! « Chessalee

[…] THIS LINK you will find a delicious recipe about South African buttermilk rusks…karringmelk […]
on 22/07/2008 at 22:02 Essie

hi guys, where can i buy buttermilk….
on 22/07/2008 at 22:05 Nikita

hi Essie…where are you..UK/America/South Africa? you can buy it at any supermark/hypermarket(if it is South Africa)…let me know, please and I might be able to help you! In the UK we find it hard at the supermarkets where we buy groceries… you can try and use real Yogurt instead. Try Tesco’s …but the large Tesco’s not the small Tesco shops… some people i’ve spoken to in London don’t know what buttermilk is at all! In South Africa you will find it at any supermarket…small/big etc.
on 30/07/2008 at 10:13 Muffin recipe…and lots more yum! « Chessalee

[…] English readers: please slide down for the English recipe! You can also visit THIS post on my blog for more South African recipes and there’s even more links to other posts about […]
on 02/12/2010 at 01:30 christelle

I cant’ find selfraising flower in LA please help
Thank you so much
Christellie
on 02/12/2010 at 01:32 christelle

where can I find self raising flour…Los Angeles…
on 02/12/2010 at 07:02 Nikita

Hi Christelle
Welcome to my blog. I’m sorry, I don’t live in LA and can’t help you. I think you need to contact shops in LA instead.
on 11/02/2011 at 02:14 April

I am in desperate need of help!!!!!!!!!! I am trying to convert metric to standard cooking measurments. Could you pleeeeeease help!!!! We cook with cups, teaspoons, tablespoons etc. I am lost and making myself have a headache trying to figure it out. Could you email me the recipe converted and also I am wanting to use anise recipe. Is it the same as the buttermilk and can I use anise extract and how much?
- on 28/09/2013 at 04:55 Marie
  
  Best conversion table I’ve found on the internet: Worldwide metrics. Try it, U R going to LOVE IT!!! Been in America 35 yrs.
on 11/02/2011 at 07:05 Nikita

hi April, I don’t have time sending it off to you, on my way to work, search the internet for conversions, you will find it. Normally,250 ml = 1 cup and 5ml = 1 teaspoon
on 14/03/2011 at 00:32 Magriet

Hi Chirstelle
You can make your own selfraising flour:
500g(1lb) flour
10ml(2t) baking soda
20ml(4t) cream of tartar
mix and voila you have selfraising flour
You must come to Canada we have selfraising flour here lol
on 14/03/2011 at 21:10 Nikita

Hi Magriet!
Dankie vir jou bydrae en welkom hier! Ek is seker al die ander bloglesers sal dit ook iewers aanteken in hul resepte-boeke!
on 03/08/2013 at 07:31 Leande'

If u don’t have self raising flour, you can mix it yourself, so easy and no stress! For every cup(250ml) cake flour, you add a tsp(5ml) baking powder, mix! That’s it! Instant self raising flour, I use this in my confectionary business and it works every time……..
- on 04/08/2013 at 12:05 Nikita
  
  Hi Leande, Welcome to my blog and thanks for taking time to leaving a message.
on 07/05/2014 at 09:33 Dee

It looks like a decent site . I wish you luck . Oops ! lost the game .
on 17/04/2020 at 10:42 Vha P

Hi

When we leave it overnight, do we leave it in the oven still at 100g?
- on 22/04/2020 at 01:24 Nikita
  
  Hi VhaP – Yes, you can as 100 degrees are very low.