Rusks (much like biscotti) are hard, crisp treats. One of the most well known commercially available rusks are made by Nola under the brand Ouma Rusks - which tells the tale of Ouma Greyvensteyn’s recipe. Whether fact or fiction - these rusks have become one of South Africa's iconic tea time treats. Apart from a list of basic ingredients-the method used for making rusks gives them a longer life span than regular baked goods-making rusks both nutritious and economically viable in times of harsh realities. The method of toasting or ‘twice baked’ involves the removal of moisture from the dough resulting in a crispy treat that is best enjoyed dipped in tea or coffee.
While commercially available Rusks such as Ouma Rusks include a variety of flavors-basic rusks can be made using flour, milk, eggs, sugar and baking powder. The recipe shared is Whole-wheat Buttermilk Rusks-using whole wheat flour, wheat bran and butter milk. To make basic buttermilk rusks simply substitute the whole wheat flour with regular cake flour.
Simple Whole-wheat Buttermilk Rusks
Prep time: 5 minutes
Cook time: 3 hours 35 minutes
Total time: 3 hours 40 minutes
Yield: 30 rusks
- 500g whole-wheat flour or cake flour for plain rusks
- 50g wheat bran
- 125g butter
- 100g sugar
- 250ml buttermilk
- 2 teaspoons baking powder
- 2 eggs
- 50g currants
1. Preheat the oven to 180 degrees Celsius.
2. Sift the dry ingredients.
3. Add the butter to dry ingredients. Mix to form breadcrumbs.
5. Place in a lined loaf pan.
6. Bake for 40 minutes at 180 degrees Celsius.
9. Store in an airtight container.
10. Enjoy with coffee.