South African Rusks
Discover the comforting tradition of South African Rusks with this easy-to-follow recipe that combines wholesome ingredients and classic techniques for the perfect crunchy treat. These twice-baked delights feature a rich blend of buttery dough, subtly sweetened with sugar, and optionally enhanced with mixed seeds for added texture and nutrition. With a rustic charm reminiscent of biscotti, rusks are baked until golden, then slow-dried to achieve a satisfying crunch that pairs beautifully with coffee, tea, or a glass of milk. Perfect for breakfast or an anytime snack, these homemade rusks are a delightful way to bring a taste of South African heritage to your kitchen.
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Recipe Information
Ingredients
- 1000 grams All-purpose flour
- 15 grams Baking powder
- 200 grams Sugar
- 5 grams Salt
- 250 grams Butter (unsalted)
- 500 ml Buttermilk
- 2 large Eggs
- 5 ml Vanilla extract
- 100 grams Mixed seeds (optional, e.g., sunflower or sesame)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a large rectangular baking dish or rusk pan.
In a large bowl, mix the flour, baking powder, sugar, salt, and seeds (if using) until evenly combined.
Cut the butter into small cubes and rub it into the dry ingredients with your fingers until the mixture resembles coarse breadcrumbs.
In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract.
Add the wet ingredients to the dry mixture, and stir until just combined. The dough should be slightly sticky but manageable.
Transfer the dough to the prepared baking dish. Press it down gently with your hands or the back of a spatula to ensure even thickness.
Bake in the preheated oven for 45 minutes or until the top is golden brown and a skewer inserted into the center comes out clean.
Remove the baked dough from the oven and set it aside to cool slightly for about 10 minutes.
Using a sharp knife, slice the baked dough into individual rusk pieces, about 4x8 cm in size.
Reduce the oven temperature to 100°C (210°F). Arrange the rusk pieces on a baking sheet, leaving space between each piece for proper drying.
Place the baking sheet back in the oven and dry the rusks for 1.5 to 2 hours, turning them halfway through, until they are completely dry, crispy, and golden.
Allow the rusks to cool fully before storing them in an airtight container. Enjoy them dipped in coffee, tea, or milk!
Nutrition Facts
Calories |
7302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.8 g | 372% | |
| Saturated Fat | 148.1 g | 740% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 974 mg | 325% | |
| Sodium | 4171 mg | 181% | |
| Total Carbohydrate | 1017.3 g | 370% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 229.9 g | ||
| Protein | 152.4 g | 305% | |
| Vitamin D | 11.8 mcg | 59% | |
| Calcium | 983 mg | 76% | |
| Iron | 53.9 mg | 299% | |
| Potassium | 2402 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
