Rusks are basically a South African version of biscotti – hard twice-baked biscuits. Rusks evolved as a way to preserve bread and were eaten on long journeys by South Africa’s early pioneers. Because rusks are hard, they are usually eaten after being dipped into tea or coffee.
This is my aunt Ginny’s recipe for seedy, nutty breakfast rusks. I don’t usually like rusks very much, but I love these.
- 6 cups white flour
- 2 cups whole wheat flour
- 7 tsp baking powder
- 2 tsp salt
- 2 cups sugar
- 1 cup sunflower seeds
- 3 cups all bran flakes
- 1 cup chopped pecan nuts (optional)
- 500 ml buttermilk or plain yoghurt
- 250 ml oil
- 300 g butter
- 3 free-range eggs
Mx all the dry ingredients together.
Melt butter and allow to cool.
Beat the eggs.
Mix the wet and dry ingredients together to make a dough. Divide the dough in half and flatten in two roasting pans that have been lined with tinfoil and greased. Cut the dough into rusk-sized shapes before placing the tins inside the oven to cook for 1 hour at 160 C.
Once cooked, the rusks need to be lifted and placed upright in the roasting pan and returned to the oven at 100 C for a further 2 hours. Turn off the oven and leave the rusks in there overnight so that they are able to dry out well.