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    You are in: Home / Recipes / South African Rusks Recipe
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    South African Rusks

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 15 mins

    15 mins

    12 hrs

    Norahs Girl's Note:

    A south African Tradition!

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    Ingredients:

    Yield:

    rusks a ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees.
    2. 2
      In a large mixing bowl, thoroughly mix the dry ingredients.
    3. 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. 4
      Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness.
    5. 5
      Cut the dough into rectangles about 2 by 4 inches.
    6. 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. 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. 8
      The finished rusks should be very dry and hard.
    9. 9
      Cool and store in an airtight container.
    10. 10
      Rusks will keep for weeks.
    11. 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. 12
      Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon.
    13. 13
      Peanut Rusks: Add 1 cup coarsely chopped peanuts.

    Ratings & Reviews:

    • on January 26, 2013

      I really liked this recipe because of the low sugar and butter content. They were crunchy and delicious and I will be making them again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 17, 2012

      55

      This recipe is just what I have been looking for. It most closely matches the rusks we had in SA. We had them mostly while on safari, but we also found them in the supermarkets (Super Spar) around SA. I just made my first batch and they came out just as I remember them, hard as rocks with flavor, ready for dipping. This is definitely a keeper. I love them.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 02, 2010

      55

      These rusks were lovely, after reading the other reviews I did make some changes, because I am a lazy cook, I used five cups of self raising flour instead of the flour and baking powder in the recipe. 1 1/4 cups brown sugar, 1 tsp salt and 500ml buttermilk, the rest was as is. All the other rusk recipes I have seen and used called for 250 to 500gr butter, so this was perfect for a low fat treat. I will be making another batch this weekend, Because it was very gooey, I will try pouring the mixture into a baking dish and then cut up before drying out. will let you know how it works. thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for South African Rusks

    Serving Size: 1 (986 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 128.0
     
    Calories from Fat 41
    32%
    Total Fat 4.6 g
    7%
    Saturated Fat 2.6 g
    13%
    Cholesterol 25.9 mg
    8%
    Sodium 126.9 mg
    5%
    Total Carbohydrate 18.5 g
    6%
    Dietary Fiber 1.4 g
    5%
    Sugars 3.3 g
    13%
    Protein 3.2 g
    6%

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