Creamy Brown Buttermilk Rusks
Member recipe

Creamy Brown Buttermilk Rusks

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 1 - 24 Biscuits

A old Dutch Favourite family recipe. Aniseed gives a liqourice favor. Good with morning coffee.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.


  • 3 Cups Full Grain Flower.
  • 3 Cups Flour
  • 3Tables spoons Baking powder.
  • 3/4 Cup Treacle / Brown Sugar.
  • 3/4 White Cane Sugar
  • 1 Teaspoon Salt
  • 500 ml Cultured Butter Milk.
  • 250 g Butter
  • 2 Table spoons Aniseed


    1. Oven set 180 degrees Celsius.
    2. Melt butter & Mix Cultured milk.
    3. Mix dry ingredients with wooden spoon.
    4. Mix the wet ingredients into dry ingredients, mix with wooden spoon.
    5. Press out in baking dish. Bake 45 minutes
    6. Let cool then slice as desired. Dry in oven approximately 80 degrees celsisus. Cheching every 2 hours, drying varies greatly with climatic conditions ( This One has been baked every where).

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.