Versatile Rusks

READY IN: 3hrs 15mins
Recipe by Nikki

I have been playing around with my rusk recipe (wholewheat buttermilk rusks) and I have tweaked it a little for completely different version. Hubby says these are better! A lower GI version, if you like.

Top Review by CoffeeRusks

Super nice recipe! I halved it, but don't, cause I made it twice now in a week! I used all white bread flour and real butter in stead of margarine. Added sesame, sunflower seeds and chopped raisins. They come out beautifully and dunk well. Found this recipe cause I was looking for a recipe that doesn't use all purpose (cake) flour. Thanks!

Ingredients Nutrition


  1. Melt margarine and beat with buttermilk until creamy.
  2. Mix dry ingredients well.
  3. Mix buttermilk mixture with dry ingredients.
  4. Adjust consistency of mixture with flour until it isn't sticky, but not dry.
  5. Divide mixture between two 30cm x 20cm baking trays.
  6. Bake at 180°C for 45 minutes.
  7. Cut into fingers (we like them about 2,5cm x 10cm).
  8. Place them on trays with space between them.
  9. Bake at 100°C for 2-3 hours to dry them out.
  10. Serve dipped in tea or coffee.
  11. Yummy!

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