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Recipe for South African Buttermilk Rusks

Dragons in South Africa are part of cultural identity – one of the things expats in a foreign land crave. Children grow on Rooibos tea (herbal tea) and roux. These aren’t the pale wet issues that pass for peaces in the UK – Farleys rifles that are given to teething babies and are guaranteed to coat your whole house in gooey paste. South African biscuits have a texture somewhere between bread and cake, with extra pieces of grapes or nuts, baked hard so that they can be dipped in tea or slowly gnawed. They last a long time in an airtight pan, so they bake in large batches, but also so they don’t stay long in our house.

As an Englishwoman married to a South African living in London, I came across the dirt during our visits to his family and was instantly converted. ‘Ouma’s Rusks’ are the famous ones that come in several varieties and we always came home with a few packets in our suitcase. On a longer visit to a cottage in Philadelphia, near Cape Town, I found a recipe for baking my peaces, tried it, and have been baking them almost every two weeks since.

When our son was a toddler who woke up every morning at 5.30, the only thing that made breakfast bearable was the thought of tea and fractures. Our son started them early and our couch became a nest of pillows and crumbs. The first thing he helped to bake was the fractures, and I always had my patience tested, as the mixture became the scene of diggers or a castle with a moat. The girls also joined in when they were old enough, so for a while I had three kids all struggling to get their hands into the dough. Now the youngest is capable of making the right size balls and I have a handy set of helpers. So Fractures have become a part of our family culture too, my kids may have missed out on the rooibos tea tradition – (I love it, they hate it) but at least they were properly educated on Fractures!

Some friends in London were smitten, asked for the recipe and started baking and it has since spread as far as Pakistan and the US.

Recipe:

Buttercups of South Africa

1,240 kg / 2 lb12 oz flour (I use 1 kg wholemeal flour and the rest white)

2 teaspoons of baking powder

2 teaspoons of bicarbonate of soda

2 teaspoons cream of tartar

2 teaspoons of salt

250 g / 9 oz butter

½ cup raisins (optional)

2 eggs

1 ½ cups brown sugar

2 cups of buttermilk

1 cup of oil

(1 cup=250 ml)

Preheat the oven to 190C/380F

Grease three basic 20cmx10cm / 8″x4″ baking tins or any combination of deep baking dishes of approximately the same size.

In a large mixing bowl, sift together the flour, baking powder, bicarbonate of soda, cream of tartar and salt. Cut the butter into small cubes and rub into the flour. Add raisins if using. You can also experiment with different nuts and seeds, although simple crackers are just as good.

In another bowl, mix together the buttermilk, sugar, eggs and oil and beat until well combined. Mix the liquid into the dry ingredients and mix then mix into a stiff dough.

Form the dough into balls about the size of a ping-pong ball and pack them tightly into a layer in the loaf pan. I usually put six rows of three in each of my cans. Bake for 45 minutes.

Transfer to a rack and let cool for 30 minutes before dividing into individual fruit along the joints of the balls. Dry in a low oven 100C/200F for 4-5 hours until the center is completely dry. These can be kept for many years in an airtight container.

Warning: guaranteed crumbs on sofa, bed, carpet and car seats!

Copyright 2006 Kit Heathcock

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