Whole Wheat Rusks

rusks #food #hooplahappiness

Aaaaahhh rusks! There are quite a few things that are unique to South Africans. One of the very distinct cultures that we have is the type of food that we enjoy! While living in South Africa, you do not realize that things like ‘beskuit’, ‘biltong’, ‘pap’, ‘groen ambulans’, ‘zinger wings’ & ‘braai’ (to name but a few), are things that the rest of the world is missing out on… 😉

That is, until you find yourself living outside of South Africa! All of a sudden you pay big buck for things like real mayonnaise (because we have tried each and every brand Canada has to offer – cheap and expensive) and nothing compares to good old Crosse & Blackwell mayo! These Canadians’ lives will be forever changed when they discover what real mayo should taste like!

What is rusks you say? It is a type of dry, crisp biscuit (or twice baked bread) that South Africans enjoy either as part of breakfast, or as a snack with their tea or coffee! Do NOT eat this without dipping it in your drink to soften it – you might break a tooth!

Well, needless to say, that since we have moved to Canada, our endless supply of rusks has run dry! I have had to learn how to make these little home-delights! And after a couple of tries and a few different recipes, I found my favourite! Sarie posted this recipe on their website a while ago – a recipe by Barbara Joubert.

Oh my goodness, it is soooooo good! And not as hard as you would expect! When you follow the link, you’ll find that the recipe is in Afrikaans, so I’ll post it for you in English! (Scroll to the bottom for a bullet point recipe for easy following!) With an upcoming camping trips these babies were begging to be baked – and it was a roaring success!rusks #food #hooplahappiness

This recipe makes 36 small rusks per 8″ x 8″ pan – I double the recipe to get 72 small rusks using 2 8″ x 8″ pans.

Ingredients:

  • 500 g (2 cups) of whole wheat self-raising flour (I could not find that here in Canada, instead I used normal whole wheat flour, and added 1 1/2 teaspoons baking powder + 1/4 teaspoon salt PER CUP of flour)
  • 2,5 ml ( 1/2 teaspoon) salt
  • 250 g butter
  • 200 g sugar
  • 250 ml (1 cup) buttermilk
  • 1 egg

Method:

Heat oven to 180°C (355°F)

Mix the flour and salt in a big mixing bowl (if you’re using regular flour, be sure to add your baking powder and salt in this step as well). If you double up the recipe make sure to use a very big mixing bowl!

rusks #food #hooplahappiness

Cut the butter into small blocks and rub it into the flour mixture until it looks like bread crumbs.

Wisk together the buttermilk and the egg. Add this to the flour mixture and mix well.

rusks #food #hooplahappinessrusks #food #hooplahappiness

Place the dough into the greased (use butter) pans and bake for approximately 1 hour (or until done)(test with a toothpick or similar). rusks #food #hooplahappinessrusks #food #hooplahappinessrusks #food #hooplahappiness

Let it cool of completely before cutting it into pieces.

rusks #food #hooplahappinessrusks #food #hooplahappiness

Reduce heat of oven to 120°C (250°F).

Place cut pieces in a single layer into the oven (I used parchment paper on the oven racks).

rusks #food #hooplahappiness

Dry for 8 hours or overnight. rusks #food #hooplahappiness

Enjoy it with your tea and/or coffee! (Dip for a couple of seconds for it to soften before eating!)rusks #food #hooplahappiness

Whole Wheat Rusks
Prep time: 
Cook time: 
Total time: 
Serves: 72
 
This recipe makes 36 small rusks per 8" x 8" pan - I double the recipe to get 72 small rusks using 2 8" x 8" pans.
Ingredients
  • 500 g (2 cups) of whole wheat self-raising flour (I could not find that here in Canada, instead I used normal whole wheat flour, and added 1½ teaspoons baking powder + ¼ teaspoon salt PER CUP of flour)
  • 2,5 ml ( ½ teaspoon) salt
  • 250 g butter
  • 200 g sugar
  • 250 ml (1 cup) buttermilk
  • 1 egg
Instructions
  1. Heat oven to 180°C (355°F)
  2. Mix the flour and salt in a big mixing bowl (if you're using regular flour, be sure to add your baking powder and salt in this step as well). If you double up the recipe make sure to use a very big mixing bowl!
  3. Cut the butter into small blocks and rub it into the flour mixture until it looks like bread crumbs.
  4. Wisk together the buttermilk and the egg. Add this to the flour mixture and mix well.
  5. Place the dough into the greased (use butter) pans and bake for approximately 1 hour (or until done)(test with a toothpick or similar).
  6. Let it cool of completely before cutting it into pieces.
  7. Reduce heat of oven to 120°C (250°F).
  8. Place cut pieces in a single layer into the oven (I used parchment paper on the oven racks).
  9. Dry for 8 hours or overnight.
Nutrition Information
Serving size: 1 Rusk Calories: 100 Fat: 6 Carbohydrates: 11 Sugar: 6 Sodium: 10 Protein: 1

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