Hangry Baking Coconut Buttermilk Rusks

Coconut Buttermilk Rusks

If you are up for the challenge, these coconut buttermilk rusks can be the ultimate reward for your hard work in the kitchen.

Making your own delicious coconut buttermilk rusks is easy with this simple recipe. Crunchy and crispy Coconut always works well with any baked goods, from cakes to cookies and now with delicious bran rusks. Kick-start each day with a cup of coffee and these light and tasty coconut buttermilk rusks. Irresistible smell of rusks baking in the oven fill your house. Rich, nutty coconut rusks are coffee’s best friend!

Use your imagination to substitute pecan nuts & dates with roasted coconut, dried cranberries, other nuts, or other dried fruit. Making the batter is super easy because it only involves a few basic ingredients. However it’s the baking time which might test your patience. 

You can also tinker with the ingredients and cater for your own taste by adding a variety of nuts and seeds. The coconut and almond bring out the flavour of the buttermilk making it the ultimate tea time treat!

Make these rusks at home, for they taste so wonderful that you will never ever buy them from the store again! We’re really not kidding.

Add either 15ml cranberry or orange essence to enhance the flavour that suits your mood or palate!

Cool and store in an airtight container.

Coconut Buttermilk Rusks

Coconut Rusks

If you are up for the challenge, these coconut buttermilk rusks can be the ultimate reward for your hard work in the kitchen.
Prep Time: 15 minutes
Cook Time: 1 hour
Drying Time: 12 hours
Total Time: 1 hour 15 minutes
Course: Breakfast, Snack
Cuisine: Global
Keyword: Coconut, Rusks

Ingredients

  • 1 ½ cups white sugar
  • 1 ½ cups brown sugar
  • 150 grams butter
  • 150 ml vegetable oil
  • 4 cups flour
  • 3 cups wheat bran
  • 2 cups coconut
  • 1 tsp salt
  • 500 ml buttermilk
  • 2 eggs
  • extra coconut

Instructions

  • In a bowl, melt the butter and sugar in a microwave
  • Add the eggs
  • Add the dry ingredients
  • Stir in the buttermilk and oil
  • Press the mixture evenly into a greased oven pan
  • Place in a preheated oven, 170 °C, for an hour
  • Sprinkle coconut over the warm rusks
  • Cut the rusks into blocks
  • Place in an oven, 70 °C, with the door ajar, place a wooden spoon in the door, overnight to dry out
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