My Mom’s South African Farmhouse Rusks Recipe
There is a childishness that washes over you when you dip a biscuit or rusk into tea or coffee. There is the anticipation of dipping it just enough for it to hold, and when you time it wrong, you reach for a spoon to fish out the soaked biscuit, hoping to get it right next time. Or there is that feeling of internal smugness when you get it just right!
Rusk dipping, for many, will invoke soul-filling memories, the ones you remember for their simplicity. Sitting with friends and family, catching up over a hot drink. This simple action leaves you feeling happier than when you sat down. Perhaps it is the ritual of focusing on the rusk that calms the mind and brings you a minute of mindfulness in the busyness of life, or perhaps it is simply catching up in person and enjoying time together.
This rusk recipe is economical and makes about 40 pieces, although I do cut mine quite small. That way, when you reach for a second, you are really only having one rusk’s worth! The rusks keep for months when they are thoroughly dried and stored correctly. The recipe is very easy to make and more economical than shop-bought rusks. They are a wonderful edible gift popped into a cellophane bag and tied with a ribbon.
Please note: To achieve perfectly crisp rusks, this recipe requires a long, slow drying period in the oven. It is best to plan your baking ahead of time. I usually start mine during my lunch hour and leave them drying in the oven overnight, ready to remove the following morning. In total, allow around 7–9 hours to make this recipe, but the hands-on time is less than 30 minutes.
My Mom’s South African Farmhouse Rusks Recipe
- 2 large eggs
- 250ml (1 cup) buttermilk
- 125g butter, melted
- 90ml (6 tablespoons) sunflower or a neutral-flavoured oil
- 500g self-raising flour
- 250ml (1 cup) sugar
- 500ml (2 cups) oats
- 1 level teaspoon salt
- Line a deep-sided roasting or brownie tin measuring 34 cm × 24 cm with greaseproof paper, leaving enough overhang on the sides to lift the rusks out easily once baked. Alternatively, use two smaller brownie tins measuring approximately 20 cm × 20 cm for taller rusks. A deeper mixture may need longer to bake, so allow extra time if necessary.
- Preheat your oven to 180°C conventional or 160°C fan.
- Using a stand mixer or hand mixer fitted with a paddle attachment, beat together the eggs, buttermilk, oil and melted butter until just combined. The mixture should be incorporated but not light and fluffy.
- Add the self-raising flour, sugar, oats and salt to the wet mixture.
- Mix on a low speed until everything is fully incorporated into a thick batter.
- Scoop the mixture into your prepared tin using a wooden spoon or, ideally, a silicone scraper.
- Wet your hand with cold water and gently pat the mixture smooth with the palm of your hand
- Place the tin in the preheated oven and bake for 35 minutes to 1 hour, depending on the size and depth of your tin. The rusks are ready when a skewer inserted into the centre comes out clean and the top is lightly golden brown. If the centre is not cooked through, return the tin to the oven and check again after a few minutes.
- Remove the tin from the oven and leave the baked mixture to cool in the tin for about 15 minutes.
- Lift the baked mixture out of the tin and place it on a chopping board. Carefully peel away the greaseproof paper. Slice into your preferred size. I cut mine into roughly 2 cm × 5 cm pieces, but you can make them chunkier if you prefer.
- Reuse the greaseproof paper to line large baking sheets. Arrange the sliced rusks about 2 cm apart. Lay smaller rusks flat on the baking sheets. For chunkier rusks, stand them upright, making sure they are stable and spaced apart to allow the air to circulate.
- Reduce the oven temperature to 100°C conventional or 90°C fan and return the baking sheets to the oven. Leave the rusks to dry for between 6–8 hours or until they are completely crisp and dry all the way through. The exact time will depend on their size and thickness
- To check that they have crisped all the way through break or cut a rusk in half to check the centre. It should be completely dry and crisp, with no soft or damp areas. If the centre is still soft, return the rusks to the oven and continue drying them and check them after 15 minutes.
- Once dried, allow the rusks to cool completely before storing them in an airtight container. I like to line the container with fresh greaseproof paper.
- This recipe makes approximately 30–40 rusks, depending on the size you cut them into.
