Traditional Campfire Buttermilk Rusks
Ingredients
- 1 kg spelt flour
- 3/4 tsp salt
- 3 Tbsp baking powder
- 500 ml buttermilk
- 1 egg
- 1 cup unrefined organic brown sugar
- 1 Tbsp vanilla essence
- 250g cold butter
Preparation
Preheat oven to 160C and line a rimmed baking tray with parchment paper
In a large bowl sift together the flour, salt, and baking powder. Rub in the butter using your fingers until the mixture resembles breadcrumbs
In medium bowl, whisk together the egg, buttermilk, and vanilla. Add the sugar and stir well
Slowly stir in the wet ingredients to form stiff dough
Knead until the dough is elastic. If the dough is sticky add a little flour
Roll the mixture into balls and loosely pack onto the baking tray
Bake for 40 to 45 mins until golden. Remove from the oven and set aside to cool. Once cool gently break apart and place back on the baking tray spaced apart
Turn the oven down to 80C and place the tray back in the oven to dry for 6 to 8 hours
Allow to cool completely before transferring to an air-tight container
Camping tips
Cook some meals in advance. Curries and casseroles are great - freeze them and take them in a cooler bag
If you want to cook at the campsite, choose easy one-pot dishes like risotto or a potjie
Breakfast fry-ups are great, but pancakes do the trick for me. Make the batter in advance. Pancake batter keeps well chilled for a day or two
Use any leftover curries or casseroles to make savoury pancakes for lunch the next day
Take some pizza bases and set out bowls of tomato sauce, cheese, and veggies to make folded calzones which can be grilled on the braai
