South African Rusks Recipe

Name: South African Rusks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups unbleached white flour; 2 cups whole wheat flour (coarsely ground if possible); 1/3 cup sugar; 1/2 teaspoon salt; 2 teaspoons baking powder; 1 teaspoon cinnamon; 1/2 cup melted butter; 2 eggs; 3/4 cup buttermilk; 2 teaspoons pure vanilla extract; 2 teaspoons almond extract

Servings: persons

1
Preheat oven to 400 degrees.
2
In a large mixing bowl, thoroughly mix the dry ingredients.
3
Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough.
4
Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness.
5
Cut the dough into rectangles about 2 by 4 inches.
6
Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little.
7
Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry.
8
The finished rusks should be very dry and hard.
9
Cool and store in an airtight container.
10
Rusks will keep for weeks.
11
Variations Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins.
12
Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon.
13
Peanut Rusks: Add 1 cup coarsely chopped peanuts.

1094

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups unbleached white flour, 2 cups whole wheat flour (coarsely ground if possible), 1/3 cup sugar, 1/2 teaspoon salt, and more.

Yes, South African Rusks falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

South African Rusks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions