Buttermilk Rusks
Crunchy twice-baked rusks made for dunking in tea or coffee, kept in a tin for a week of breakfasts.
- Time1 hr 30 plus drying
- LevelMedium
- Costabout £0.25 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 30 by 20 cm deep baking tin.
- 2
Mix the two flours, bran flakes, sugar, baking powder and salt in a large bowl.
- 3
Whisk the melted butter, eggs and buttermilk together. Stir into the dry mixture to make a firm, wet dough.
- 4
Press into the tin and bake for 45 minutes until risen and a skewer comes out clean.
45 min - 5
Cool completely, turn out and cut into fingers about 2 cm wide.
- 6
Turn the oven down to 100°C (80°C fan). Spread the fingers on trays and dry for 3 to 4 hours, turning once, until completely hard and dry.
180 min - 7
Cool and store in an airtight tin.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.