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. (Source:Wikipedia)
There are many different rusks recipes but the basis is the same. I got this recipe from my mother in law who bakes rusks this way for years and they are really excellent. I always change the recipe a little, so every time the result is else. And about that is baking – creativity 🙂
6 cups flour – I use mostly whole grain spelled flour (adds nutty flavor to rusks)
2 cups of oatmeal
seeds / nuts to your taste – sunflower seeds, almond flakes, etc.
dried fruits as raisins, cranberries may or may not be added
6 teaspoons baking powder or baking soda
1 teaspoon salt
Mix all together.
I often change the ratio of oatmeal and flour to 4: 4, respectively. 5:3. To simplify the recipe you can replace the oatmeal, seeds and dried fruit with muesli, where it is all already premixed.
1 1/2 cup sugar – cane sugar is appropriate
250 g melted butter
Mix until creamy, then add:
1/2 cup oil
400-500 g of buttermilk – I often replaced it with a thick yogurt, sour milk, sour cream or with a combination of some of them.
Mix dry and butter mixture together and flatten in a baking tray with baking paper on it. Cut into thinner “fingers” and bake at 180°C for about 30-35 minutes. I have a hot air oven so I reduce the temperature to 170-175 ° C and bake a little shorter (25-30 minutes). I check with wooden skewer whether it is done baking.
When cool down, cut again, and spread on 2 trays.
Dry at 100-110° C for about 3 hours. Leave it in oven until dry. The oven should be allowed to be slightly open to allow moisture to escape during drying. Just put a wooden spatula into the door.
And then just soak into the tea and Yum! 🙂