Versatile Rusks

"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."
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
Ready In:
3hrs 15mins
72 rusks




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

Questions & Replies

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  1. Anonymous
    Hi, Would this recipe work with the adition of raisins, taking out some brown sugar perhaps or including a bit more butter. Thank you, Susie


  1. 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!
  2. Sydney Mike
    I'm a big biscotti fan, but never having made rusks, I followed the recipe right on down & they were very well received! I'd have liked them a little less dry, but was overwhelmingly voted down by a group of friends who insisted they were OUTSTANDING as made, so . . . This time I did use a combo of sesame & sunflower seeds along with peanuts, & am looking forward to trying other seed/nut ingredients as well! Thanks for sharing a greaat recipe. [Made & reviewed for one of my adoptees in the current Pick A Chef event]
  3. Bokenpop aka Mad
    Nikki, once again your rusk recipe is fantastic!! I have made this several times for the family and friends who all rave about it. For some reason my American family will not eat these when they are the chunky dunky kind of rusk that we South Africans are used to, so I cut these into thin fingers like Italian biscotti. When cut like biscotti I cannot keep up with the supply! Thanks for an excellent recipe.
  4. Karen Elizabeth
    EXCELLENT!! My DH loves rusks, and pronounced these perfect, just sweet enough, and healthy to boot! I've never made rusks before, and found it much easier than I expected. These will be a regular bake for me from now on, we all love them! Thanks Nikki, made for PAC Fall 2008


Hi! I'm a stay at home mom with two kids. Matthew (8) and Amy-Grace (5). I love cooking and baking and getting winning recipes off Recipezaar! I have just started my own events company, finally utilising all my God-given gifts in one place. <img src="" border="0" alt="Photobucket">
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