As South Africans, one of our favourite things to have with a cup of tea or coffee is a rusk. This is a recipe that Jenna’s (the Blonde) mom has made for many years, so when we make it here in Australia it reminds us of home.
Rusks: “A rusk is a hard, dry biscuit or a twice-baked bread”.
Rusks is the anglicized term for (Afrikaans: beskuit) and is a traditional Afrikaner breakfast meal or snack. They have been dried in South Africa since the late 1690s as a way of preserving bread, especially when travelling long distances without refrigeration. Their use continued through the Great Trek and the Boer Wars through to the modern day. Rusks are typically dunked in coffee or tea before being eaten.
Health Rusk Recipe
3 x 250ml Digestive bran (or Natural Bran is what we used in Australia)
1kg Self Raising Flour
250ml Sunflower Seeds
25ml Baking Powder
125ml Pumpkin Seeds/Pepitas
5 x 250ml All Bran
Preheat the oven to 160°C, grease two roasting pans (approx. 26cm x 20cm each). Combine all dry ingredients in a LARGE bowl. I usually use a bucket or plastic basin that has been thoroughly cleaned. Melt butter and then add the remaining wet ingredients and beat lightly.
Add the wet ingredients to the dry ingredients and mix well. Divide the dough between the two roasting pans, do not flatten the mixture too much, but make sure it is evenly distributed in the tray.
Place the trays in the preheated oven and bake for 50 minutes or until golden brown on top. Remove from the oven once done and allow to cool. Once the rusks are cool, turn them out onto a chopping board and cut the rusks to size being careful not to let the crumble too much. Place the cut rusks onto a couple of baking trays making sure to leave gaps in between so they can dry evenly.
Turn the oven to 100°C and return the cut up rusks to the oven. Leave the oven ajar and let the rusks dry for 5-8 hours or over night. Once fully dry allow to cool and then place in an airtight container.
How to eat rusks:
Make yourself a cup of tea of coffee. Remove rusk from airtight container. Dip end of rusk into tea or coffee for about 5 seconds (you can try it for longer but you may risk losing half your rusk in your tea/coffee). Place dipped end of rusk in mouth and bite off. Chew and enjoy!
We hope you enjoy them as much as we do, comment to let us know what you think.