Starting the day with a large cup of strong coffee and dunking fifteen rusks until there’s no more coffee left, is a good sign that I’m on holiday. Usually I wouldn’t bother with having rusks in the kitchen, but how can it be December holidays and there’s no rusks in some over sized cake tin in the cupboard?
Buttermilk rusks are my favourite and it’s because I grew up with a grandmother that always had loads of really large pieces of buttermilk rusks whenever we went to visit. When I say large, I mean REALLY large. She didn’t believe in slicing the rusks. She would break the rusks into pieces before drying, so it used to be these pretty awesome rustic pieces of pure indulgence.
Holiday time is just not the same if the morning doesn’t start with coffee and rusks. This recipe is really versatile and ingredients like bran flakes, raisins, or nuts and seeds can easily be added to suit your preference.