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A south African Tradition!
Make and share this South African Rusks recipe from Food.com.
- Preheat oven to 400 degrees.
- In a large mixing bowl, thoroughly mix the dry ingredients.
- Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough.
- Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness.
- Cut the dough into rectangles about 2 by 4 inches.
- Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little.
- 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.
- The finished rusks should be very dry and hard.
- Cool and store in an airtight container.
- Rusks will keep for weeks.
- 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.
- Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon.
- Peanut Rusks: Add 1 cup coarsely chopped peanuts.
I grew up eating Ouma's Rusks, and these taste almost exactly the way I remember them.<br/>When I was making them, I mis-wrote the recipe down and used brown sugar instead of castor sugar, and they still came out beautifully.<br/>I definitely will be making these again for my South African mum.
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.
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.