Classic buttermilk rusks are always a winner, especially with a good cup of coffee.
INGREDIENTS
White rice flour, tapioca starch, potato starch, corn starch, butter, milk, sugar, eggs, vanilla essence, cream of tartar, bicarbonate of soda, xanthan gum
ALLERGENS
Cow's Milk, eggs
The secret with the old recipe was to air fry the rusks for 4 to 6 mins and you got the most crunchiest outside and warm and biscuitie inside. Totally unique and delicious. The flavour is still fantastic. But now they are the same as any other GF rusk.
On my first rusk to grab - I was pleasantly suprised that it didn't start immediatley crumbling between my fingers as most other G-Free (gluten friendly/free) products i've had over the years tend to do. Next I found the sweet level to be much lower than expected which made having it with my sweetened warm beverage just right. Once dunked I learnt the batter OTGP uses doesnt breakdown as quickly as other G-Free baked batters I have had, marvellous ! At the same time it doesn't hold much liquid either. Most enjoyable of it all was how filling it was for me - 2 was standard as a decent snack and 3 settled me into comfy ! Making the entire pack last even longer than any i've had before - my wallet clapped in celebration too. I'd love to try a different textured buttermilk rusk batter in the near future OTGP team !
Not your best product.
Really enjoyed these. Very close to “normal” rusks and much better than the usual store bought glutenfree rusks.
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