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{Monthly Sweet Tooth} Rusks

{Monthly Sweet Tooth} Rusks

Welcome to another Sweet Tooth post and yes, today’s treat is truly South African. Rusks are a firm favourite of all South Africans, something to enjoy with your tea or coffee and at any time of day! In fact when you stay over in a guest house here, you will probably find a little jar of rusks for you to enjoy.

These traditional hard biscuits are most tasty when dipped into your coffee or tea. They originated way back in the old days when our founders had to travel long distances in hot weather without their food spoiling. Ouma Rusks which literally means “Grandmother’s Rusks” are the most famous South African brand of rusks and these days there are all sorts of flavours from buttermilk to aniseed to muesli. Do you have a biscuit like this on your side of the world? I think Italian biscotti or cantuccini is probably the most similar thing. I got baking on the weekend to show you how it’s done…

Rusks
Rusks

Rusks

Rusk preparations

Rusks

500g margarine
1¾ cup sugar
3 eggs
1kg Self Raising Flour
500g buttermilk
6tsp baking powder
500g muesli (I use a muesli that has nuts and raisins in it for extra flavour.)

* Melt the margarine, add the sugar and mix together
*Add the eggs to the mixture and beat well
*Add buttermilk to the mixture and beat well
* Lastly add all dry ingredients and muesli and mix well
* It should create a firm but sticky dough
* Grease a large baking pan well and spoon the dough in (image a)
* Bake at 180?C for 45 min or until golden brown
* Remove from oven and leave to cool overnight (image b)


* The next day, carefully cut it into large sections, remove one section at a time and cut that up into smaller rectangular pieces. Be gentle as it will be rather crumbly.
* Carefully arrange rectangular pieces on a baking tray, you’ll probably need 2 or 3 trays (image c)
* Place back in oven and bake at 110?C  with oven door slightly ajar, I usually put a wooden spoon in to keep it oven door open.
* Bake for 2-3 hours until rusks are crispy and hard.
* Remove from oven, allow to cool and then enjoy with a cup of tea or coffee!

These rusks are incredibly tasty and very easy to make, it just takes a bit of time but it’s totally worth it because when done, you’re left with a huge batch of rusks that will last for ages! Then again if you like them as much as I do, they may not last that long!


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  1. coelho

    7 June

    you take such gorgeous pics, inspires me to sharpen up on mine – always rushing!

  2. Bandaloop

    7 June

    Yummy! Could do with some coffee and rusks… right now!

  3. Claire

    7 June

    These photos have so much personality! I'd love to try some rusks 🙂

  4. Bridget

    7 June

    mm they look good.

  5. Splendid Willow

    7 June

    Rusks. Love the name! Rusks! They look a little like biscottis. Send me some! (Oh no, you ate them all in one sitting! (:

    Love, Mon

  6. Catherine

    7 June

    Rusks are so South African as well as being yummy. We normally have to go to the SA shop in Milton Keynes to get them so i'm going to try your recipe. Thank You.

  7. THE ALTERNATIVE WIFE

    8 June

    Oh now these look delicious! Thanks for sharing 🙂

  8. elena

    8 June

    Mmm…must try to make these! They look delicious! 😉

  9. Megan

    8 June

    SUCH stunning photos! Coffee and rusk – all time favourite snack! 🙂

  10. Kat

    8 June

    Beautifully styled post, loved this and how it fits into your 'South African week'!

  11. Jardino

    8 June

    I've never tried making rusks, even though I absolutely can't live without dunking them into my tea once in a while! Thanks for this recipe, saved and ready to bake. Love the styling in these photos btw… makes me gloat with SA pride;)

  12. Liz

    8 June

    Never heard of rusks before. They look so deliciously sweet. Love to try them out. Your photos are even more amazing. Kudos to you hun.

    *-* ox

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