South African Rusks

Here are a few rusk recipes to try, taken from the internet. I haven't yet experimented with these, but suspect they make take a little tweaking before I get to the rusks I remember and love so well!

Fiber Rusks:

1/2 lb butter, melted (2 sticks)

1 cup buttermilk

1 egg

2 cups flour of choice (whole wheat, self-rising, or a combo, etc)

1/2 tbsp baking powder

3/4 cup brown sugar

3/4 cup muesli

1/2 cup oats

1/2 cup coconut

1/4 cup sunflower seeds

Pinch of salt

Preheat the oven to 350F and spray an oven pan with non-stick spray. Cool the melted butter slightly before beating in the buttermilk and eggs. Combine all the dry ingredients and add to the butter mixture. Stir to mix and turn the mixture into the oven pan, spreading evenly. Mark into fingers. Bake for about 30-45 minutes or until golden brown and done. Loosen the edges, turn out onto a wire rack and cool. Cut or break the rusks into smaller pieces and dry out at 350F. Store in airtight containers. Makes about 45 pieces.

Breakfast rusks

4 sticks (1/2 lb) butter

2 cups sugar (white or brown)

3 eggs

1/4 cup peanut butter

1 tsp vanilla

2 tsp baking soda

2 tsp baking powder

1 cup milk

3/4 cup coconut

3/4 cup oats

1/2 cup bran flakes or all bran, crushed

1/4 cup chopped nuts

Preheat the oven to 350 ºF. Combine dry ingredients; add in combined wet ingredients, and mix. Pour into greased pan. Bake for 1 hour, cool, slice into fingers, and dry on baking sheet at 200F. Makes about 40 rusks

Muesli rusks

4 sticks butter

2 cups sugar

3 eggs

2 cups buttermilk

3/4 cup evaporated milk, milk, or fat-free half and half

4 cups flour of choice

1/2 tsp salt

1 tbsp baking powder

1 1/2 cups granola cereal

Prepare as above.