These rusks, friends, are so good that you will literally want to eat every crumb (off the floor)! Let me explain.

Two key ingredients for a real South African bush holiday are braaivleis and rusks. I first made this recipe ahead of our trip to the Kruger National Park.

Our car was so so full! So when we opened the back of the car on our very first night, the entire ginormous container of rusks came tumbling out. There were rusks everywhere! I felt like I wanted to cry – I worked so hard to bake them and they are soooo yummy. Then, synchronized & in silence, Ernie and I started to pick up the rusks that weren’t broken, dusted them off, blew some in the wind, checked for traces of grass or leaves and never spoke of the-rusks-that-almost-got-away-episode ever again as we enjoyed our rusks every morning.

Here is how you make them:

Best Rusks Ever

All the love & butter in this recipe makes them the ultimate dunkable tea time or breakfast snack. My best advice is to bake them & give them away as quickly as possible before you eat 12 in one sitting.
Print Recipe
Course: Breakfast, Snack
Cuisine: South African
Ingredients Method Notes

Ingredients
  

  • 500 g Butter
  • 1,5 cups Brown sugar
  • 1 kg Self-raising flour
  • 3 cups Muesli
  • 3 cups Of other ingredients that you fancy You can mix up any combination of desiccated coconut, nuts, raisins, seeds, raisins, All-Bran flakes or dried cranberries to get your 3 cups
  • 3 Tsp Baking powder
  • 1 Tsp Salt
  • 3 Eggs
  • 500 ml Buttermilk, or 2 cups of plain full cream yogurt mixed with two tablespoons of water to make it slightly runnier
  • 15 ml Lemon juice

Method
 

  1. Pre-heat your oven to 180° Celsius.
  2. Generously spray a baking tray with non-stick spray.
  3. Sift all the dry ingredients (self-raising flour, baking powder & salt) together. Stir in the muesli and coconut / nuts / raisins.
  4. Heat the butter in a medium size pot. Brown the sugar mixture for 3 minutes on high; stir & heat for one more minute on high. Remove from the heat.
  5. Combine the butter and flour mixtures.
  6. Whisk eggs, buttermilk and lemon juice together.
  7. Add the egg mixture to the butter and flour mixture.
  8. Add the batter to the baking tray in a smooth(ish) layer.
  9. Bake at 180° Celsius for 30 minutes.
  10. To dry your rusks: Once they come out of the oven, give them a few minutes to cool down. Now cut them into finger length pieces and place them on a drying rack. When you have all the rusks cut, place them straight onto the oven rack in the oven (with only the fan on). Leave them overnight until completely dry.

Notes

This recipe was passed on to me by my mom-in-law. It is also known as the "Bloemfontein Beskuit". If you know more about the creator of these rusks or why they're called "Bloemfontien Beskuit", please let me know. I'd like to get credit where credit is due. 

To dry your rusks: Once they come out of the oven, give them a few minutes to cool down. Now cut them into finger length pieces & place them on a drying rack. When you have all your rusks cut, place them straight onto the oven rack in the oven (with only the fan on). Leave them overnight until completely dry.

All the love & butter in this recipe makes them the ultimate tea time or breakfast dunkable snack. My best advice is to bake them & give them away as quickly as possible before you eat 12 in one go!

You should bake them. They’re worth it. Trust me.

Yolandi ♥

Images: Andrea Caldwell for aZestyLife.

Ps. This recipe was passed on to me by my mom-in-law. It is also known as the “Bloemfontein Beskuit”. If you know more about the creator of these rusks or why they’re called “Bloemfontien Beskuit”, please let me know.

 

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