Best Buttermilk and Honey Rusks – 5-Star Homemade Crunch

Buttermilk and Honey Rusks

Start your morning with a buttermilk and honey rusk—a crunchy, golden bite of comfort that pairs beautifully with your favorite coffee or tea. These South African-style rusks are gently sweet, buttery, and perfect for dunking. Made with a simple blend of pantry ingredients, this rustic bake fills your kitchen with warmth and nostalgia.

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Why You’ll Love These Buttermilk and Honey Rusks

These rusks strike the perfect balance: crunchy without being dry, sweetened with honey instead of sugar, and enriched with buttermilk for a tangy, tender base. Baked, then dried slowly, rusks are meant to last—and make every cup of tea a bit more special.

Here’s why they’re a must-try:

• Made with 6 simple ingredients
• Lightly sweetened with honey
• Buttery and crisp—the perfect dunking snack
• A wholesome alternative to cookies or biscotti

Ingredients List

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• 4 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup honey
• 1½ cups buttermilk
• ½ cup melted butter

Optional: Add-ins like raisins, sunflower seeds, or chopped nuts

Necessary Tools for Preparation

• Large mixing bowl
• Wooden spoon or spatula
• 9×13-inch baking dish or loaf pans
• Sharp knife for cutting rusks
• Wire rack for drying
• Oven (for baking and drying)

Step-by-Step Instructions

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1. Preheat oven
   Preheat to 350°F (175°C). Grease your baking dish or line with parchment.
2. Mix dry ingredients
   In a large bowl, whisk together the flour, baking powder, and salt.
3. Add wet ingredients
   Pour in the honey, buttermilk, and melted butter. Stir gently until a thick, sticky dough forms.
4. Shape and bake
   Transfer dough to the baking dish. Spread evenly and smooth the top. Bake for 30–35 minutes until golden and set.
5. Cool and slice
   Let cool for 15 minutes. Slice into fingers or blocks.
6. Dry the rusks
   Place slices on a wire rack over a baking sheet. Reduce oven to 200°F (95°C). Dry for 3 hours, flipping halfway through, until completely crisp.

Tips for Perfecting the Buttermilk and honey rusks Recipe

• Use full-fat buttermilk for the richest flavor and texture.
• For variety, add a handful of raisins, dried cranberries, or seeds.
• Drying time may vary depending on your oven—rusks should feel firm and crisp throughout.

What to Serve With It

• Dunk into hot tea, rooibos, or coffee
• Serve alongside yogurt and fresh fruit
• Pair with warm milk and a drizzle of extra honey for dessert

Storage Instructions

• Store cooled rusks in an airtight container at room temperature for up to 2 weeks
• Freeze in batches for up to 3 months—toast to refresh!

General Information

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Rusks are a traditional South African treat, often served in the morning or during afternoon tea. These buttermilk and honey rusks are a simplified version, made without yeast or eggs, and naturally sweetened with golden honey for a wholesome crunch.

Looking for more cozy bakes? Try these:

• Banana bread cookies
• Pistachio almond butter cakes
• Cheesy garlic scalloped potatoes

And don’t forget to pin and share your bake on Pinterest!

FAQ

Can I make these rusks dairy-free?
Yes—use dairy-free buttermilk (almond milk + lemon juice) and vegan butter.

Are rusks like biscotti?
Yes! They’re South Africa’s version—less sweet, thicker, and more rustic.

How do I know when they’re fully dried?
They should feel completely hard and dry to the touch with no softness inside.

Can I reduce the honey?
You can, but it may slightly affect texture and browning.

Conclusion

These buttermilk and honey rusks are a celebration of old-fashioned baking—simple, satisfying, and made to savor. Whether you enjoy them at sunrise or with a bedtime cup of tea, they’re the kind of comforting bite you’ll want to keep on hand.

???? Made them? Let us know in the comments or tag your batch on Pinterest!

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