South African Rusks

Rusks are a crunchy, hard and dry biscuit originally from the Dutch settlers in South African. They are absolutely delicious with coffee or milky tea, perfect for morning tea snacks or late night nibbles. 

Healthy Rusks

450g whole meal flour

100g flax-seed meal

100g shaved coconut

½ cup oat bran

1 cup all bran flakes (or any other bran type cereal)

4 wheatbix biscuits (crushed)

½ cup sunflower seeds

5ml salt

5ml bicarbonate soda

25ml baking powder

¾ cup sugar

250 g margarine (stork or nuttelex)

400ml buttermilk (plain natural yogurts works well too)

1 egg

½ cup raising or sultanas

1.     In a large bowl mix flour, flax-seed meal, coconut, oat bran, bran flakes, wheatbix, sunflower seeds, salt, bicarbonate soda, baking powder and sugar.

2.     Rub in your margarine into your dry ingredients, making sure the margarine is broken up.

3.     In a jug measure out your buttermilk, raisins and 1 egg, roughly stir together. Add this mixture to your bowl and mix until combined.

4.     Set your oven to 175C. Spread your mixture over a large baking tray leaving the mixture about 2cm thick (place baking paper underneath to prevent sticking). Place in the oven and bake for 20 minutes.

5.     After 20 minutes the tops should be golden and the inside should have a cake-like consistency. Flip the entire tray onto another tray, it helps if you have two of the same size but isn’t necessary. Then place them back into the oven for 15 minutes or until the other side has turned golden.

6.     Remove the tray from the oven. Turn the temperature right down to 60C. Allow the tray to cool slightly, then using a sharp knife, gently cut rusks into equal sizes (whatever size suits you). Place them back onto a tray on their sides and back into the oven, I find the come out best when you leave them in an oven of 50-60C over night or for 4 hours.

7.     When they are done they should be dry and crunchy with no moisture inside. Place in an airtight container for storage.

They are best dipped in hot coffee in the early mornings. These will last in your cupboard for ages. The ingredients can easily substituted for whatever is in your cupboard like nuts or other cereals and grains. They do take a while to make but they are well worth the effort.