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Ingredients
32 piece(s)
Buttermilk Rusk (Cook & Enjoy)
- 187 g Butter
- .150 litre white sugar
- 1.5 level teaspoons Himalayan salt
- .375 litres buttermilk
- .75 level teaspoons baking powder
- 2 eggs, beaten
- 750 g self-raising flour
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9h 40min
Preparation 40minBaking/Cooking -
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 31
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Recipe's preparation
- Preheat oven to 190°C
- Melt butter at 50° for 4 -6 minutes
- Add sugar and salt and pour in butter milk while mixing for 30 seconds on 4. Scrape down sides
- Add egg and mix 10 seconds on 4. Scrape down sides
- Sift flour and baking flour and add to mixture. Scrape down sides and very gently fold in flour.
- Knead for 2minutes
- Rolled into 4 cm balls and pack loosely into baking tin
- Bake immediately for 25 to 30 minutes
- Cool under damp cloth for 15 minutes
- Carefully break off individual rusks and dry on rack in oven for 8 to 12 hours at 75° fan forced
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Accessories you need
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Spatula TM5/TM6
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Tip
Best results if ingredients are at room temperature
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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