South African Beskuit Rusks with Coffee
Traditional South African Beskuit rusks are twice-baked, crunchy biscuits perfect for dipping in coffee. These rusks are lightly sweetened with a hint of vanilla, offering a comforting, nostalgic breakfast treat.
Ingredients
Ingredients
- 3 cups all-purpose flour sifted
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 cup granulated sugar
- 0.5 cup unsalted butter cold and cubed
- 1 large egg beaten
- 0.5 cup buttermilk
- 1 tsp vanilla extract
Notes
Storage: Store cooled rusks in an airtight container at room temperature for up to 2 weeks. Make-Ahead: Rusks can be made ahead and frozen for up to 3 months; thaw at room temperature. Variations: Add a tablespoon of anise seeds or a pinch of cinnamon to the dry ingredients for a spiced version. Serving Suggestion: Dip rusks in hot coffee or tea for a traditional South African breakfast experience.