When you think of Marianne Fassler, you envision whimsical African-inspired garments, not homemade baked goods. And yet the fashion icon herself has told us that she’s almost as gifted at making buttermilk rusks as she is at conceptualising clothing.
The rusks are a treat that Marianne ‘yearn[s] for every day – as do [her] friends in faraway places’. According to her, it’s the uneven shape of them that is ‘the real killer’ as they soak up coffee and tea much better than conventional sliced rusks.
Here she shares her old family recipe for these tasty teatime nibbles:
2kg self-raising flour
1t baking powder
2 cups sugar
Melt the butter in a big bowl. Add the dry ingredients, mix through and crumb the mixture with your fingers.
Add the buttermilk and stir until completely mixed. The result should be a fairly dry dough.
Roll the dough into balls that are slightly larger than the size of golf balls and stack them in pans that have had their sides well buttered.
Let the mixture stand for about an hour before putting in an oven heated to 180°C for just under an hour. Be careful not to burn them.
Once baked, turn the contents of the pans onto a cooling rack and break it into individual pieces. Each ‘ball’ can then be broken in half.
Dry the rusks overnight in an oven at 90°C.
See inside Marianne Fassler’s colourful home in our June 2016 issue.