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Cinnamon-Raisin Rusks: Add 1/2 cup of raisins and an extra teaspoon of cinnamon to the dough for a sweet twist.
Nutty Rusks: Incorporate chopped nuts like almonds or walnuts into the dough for added crunch.
Orange Zest Rusks: For a citrusy flavor, add the zest of one orange to the wet ingredients.
Dairy-Free Option: Substitute the buttermilk with a non-dairy milk (such as almond or soy milk) and use a dairy-free butter substitute.
FAQ:
Can I use regular milk instead of buttermilk? Yes, you can substitute regular milk with a splash of lemon juice or vinegar to mimic the acidity of buttermilk. Just let the mixture sit for a few minutes to curdle before using it in the recipe.
How can I make these rusks crunchier? After baking, you can break the rusks apart and place them back in the oven at a lower temperature (about 300°F/150°C) for 15-20 minutes to dry out and become extra crunchy.
Can I make these rusks gluten-free? Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the ingredients of your baking powder and other add-ins to ensure they’re gluten-free.
How do I know when the rusks are done? The rusks should be golden brown and firm to the touch when baked. A slight tapping sound when you knock on one will also indicate they’re done.
Enjoy baking these heartwarming Grandma’s Buttermilk Rusks! They’re sure to become a family favorite.
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