Recipe for Whisky Rusks

During every Whisky Course we like to mention to trainees the possible uses of the grain solids after Gelatinization and Conversion.

Following his attendance, Chimpi Nortje took it one step further ... Thanks for sharing Chimpi


3 packs (500g) self-raising flour

20 ml baking powder

10 ml salt

300g sugar

4 eggs (beaten)

500 ml buttermilk

250 ml milk

650 ml melted butter

60 ml oil

2 liter “Whisky-spent-grain” (solids strained from grain mash before fermentation)


Sift flour, baking powder and salt into mixing bowl, add Whisky-spent-grain and mix gently

Beat eggs and sugar, add buttermilk, milk, butter and oil, and mix together

Add wet and dry ingredients and knead well

Divide dough between 4 greased bread baking trays, and bake for 50 minutes at 180 degrees (170 degrees for thermofan ovens)

Let cool overnight and cut into fingers of 2-3 cm thick

Arrange on tray and dry at 100 degrees

Leave to cool and then store in airtight containers

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