How to Make Karringmelk Beskuit – A Homemade Classic for Dunking into Your Morning Cup
There’s nothing quite like waking up to the comforting aroma of freshly brewed coffee and the warm crunch of a homemade karringmelk beskuit, buttermilk rusk. A true South African staple, rusks are beloved for their rustic charm and dunk-worthy texture. Whether you’re sitting on the stoep or camping under the stars, rusks are part of the heartbeat of South African mornings.
Here we’re sharing a foolproof recipe for karringmelk beskuit, traditional buttermilk rusks—lightly sweet, deliciously crumbly, and perfect for storing in the pantry.
🧾 Ingredients – How to Make Karringmelk Beskuit
- 1 kg self-raising flour
- Pinch of salt
- 250 ml sugar
- 250 g butter
- 500 ml buttermilk
- 1 egg
- 25 ml oil
🔥 Instructions
1. Preheat and Prepare
Set your oven to 180°C (356°F). Grease a large baking pan or line it with baking paper. This will prevent sticking and ensure even baking.
2. Mix Dry Ingredients
In a large mixing bowl, combine the self-raising flour, salt, and sugar. Give it a quick stir to distribute the ingredients evenly.
3. Rub in the Butter
Cut the butter into cubes and rub it into the dry mixture using your fingertips. You’re aiming for a texture similar to coarse breadcrumbs.
📝 Tip: This step is key to getting that traditional, crumbly texture. Don’t rush it!
4. Add Wet Ingredients
In a separate bowl, beat the egg, then add the oil and buttermilk. Mix well, then pour the wet mixture into your dry ingredients.
5. Knead the Dough
Use your hands or a wooden spoon to mix everything together into a soft dough. Knead lightly until everything is well combined and smooth.
6. Press and Cut
Press the dough evenly into your greased pan. Using a knife or dough cutter, cut the dough into your desired sizes—1 x 3 inch rectangles work perfectly for rusks.
✂️ Pre-cutting makes it easy to separate them later and ensures uniform sizes.
7. Bake
Place in the oven and bake for 45 minutes until golden brown and cooked through.
8. Break and Dry
As soon as you remove the tray from the oven, carefully break the rusks apart along the pre-cut lines. Arrange them on a wire drying rack, spaced well apart.
9. Dry Out
Set your oven to 120°C (248°F). Return the rusks to the oven on the rack and dry them for 3 to 4 hours. Leave the oven door slightly open throughout the drying process to allow moisture to escape.
🕯️ This slow drying is what gives rusks their signature crispness and long shelf life.
10. Cool and Store
Once dry and golden, let the rusks cool completely. Store in an airtight container, and they’ll stay fresh for weeks—if they last that long!
☕ Serving Suggestions
- Best enjoyed dunked in hot tea or coffee.
- Add a sprinkle of cinnamon or handful of raisins for a tasty variation.
- Serve with farm butter and jam for a nostalgic tea-time treat.
A Taste of Home
South African buttermilk rusks are more than just a biscuit—they’re a memory. From family holidays in the Karoo to early mornings in the city, they’re the quiet comfort of home in every bite. And once you’ve tried this easy homemade recipe, you’ll never want to go back to store-bought again.
So, grab your apron, heat up the oven, and let your kitchen fill with the smell of a South African classic!