Ooo, rusks!  Lyndsay from Lulubelle’s Bakes has shared her beloved Buttermilk Pecan Rusks recipe with us! 

Thank you, lovely Lyndsay! What a great, nutty spin on a South African favourite.

- Flavour Nation Crew

Lyndsay McEwan shares her fabulous recipes with us

Buttermilk Pecan Rusks Recipe

A firm South African favourite
Course: Tea


  • 1.5 kg cake flour
  • 9 tsp baking powder (heaped)
  • 1 tsp salt
  • 500 g butter or baking margarine
  • 2 large eggs
  • 2 cups castor oil
  • 1 ½ tsp vanilla essence
  • 1 cup chopped pecan nuts (optional)


  • Sift flour, baking powder and salt into a large bowl.
  • Roughly chop nuts.
  • Beat butter till soft; Whisk eggs together then add your buttermilk and vanilla essence; add this mixture to your butter and beat until blended.
  • Mix flour mixture into buttermilk mixture, add nuts and knead well until firm dough is formed.  If it is easier, once the dough starts to come together, turn out onto a lightly floured surface and knead until all ingredients are combined and a firm dough is formed.
  • Grease a large baking tray and flatten the dough into the tray with a rolling pin (about 2cm in height).
  • Bake at 180 degrees for 30 minutes.
  • Cool off in tray on cooling rack.  Once cool, cut into slices.
  • Arrange slices on two baking trays and pop back in the over at 100 degrees for about 5 hours with the door slightly open (use a wooden spoon in the door).  Switch off your oven and leave the trays in with the door closed overnight.
Tried this recipe?Let us know how it was!

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