If it bubbles and fizzes, it's good to use! Test the freshness of your baking powder or baking soda (bicarbonate of soda or bread soda) by placing a small amount in some boiling water. Milk to add a bit of richness and moisture.Sweetened condensed milk gives these rusks both sweetness and that delicious condensed milk flavour.You can substitute butter with a vegan baking alternative if you so wish. Baking soda reacts with the acidity of the condensed milk. Baking soda (bicarbonate of soda or bread soda) is added to the flour to give a bit more lift because we do knead this dough a little bit.One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal. Salt is a crucial ingredient in all baked goods.These rusks can be made with self-raising flour or plain flour. This is basically plain, standard grade or cake flour (South Africa) that already contains baking powder. Flour - most buttermilk rusk recipes call for self-raising/self-rising flour.Please see the recipe card for quantities. Here are some notes on the ingredients used in this recipe.

So I hopped over to Woolworths SA and checked out that ingredient list, which contained at least 6% of condensed milk but also contained flavourings.Īfter testing a few batches, it became pretty apparent to me that in order to tick all my boxes, the ideal ratio of condensed milk to flour was 1 tin to 500 grams, which is a half-batch of rusks when compared to my buttermilk rusks.īut, remember, my recipe cards allow you to scale up the recipe to 2x if you feel the need to bake more than 25 (more or less) rusks at once!

Then I investigated the ingredient list for Ouma's Condensed Milk Rusks and was disappointed that these rusks seem to contain no condensed milk, just flavourings. I wanted a recipe that used a full tin of condensed milk, was sweet but not too sweet and had a condensed milk flavour!īecause I feel that my buttermilk rusk recipe is perfect (in my opinion), I decided to use this recipe as my base recipe. Honestly, they may be my favourite flavour/variety of rusks. The idea for a condensed milk rusk recipe has been rattling around my head since I started Salty Ginger. Why is this particular recipe only a 'half-batch' of rusks?

Nagercoil tea rusk recipe