Perfect for dipping in coffee or tea, these rusks offer a satisfying balance of softness inside and crunchiness outside.

Perfect as a quick breakfast or an afternoon snack with tea or coffee, rusks are an all-purpose treat found in most South ...

Every South African ... Ouma’s rusks. The chunky and crunchy biscuit type is part of our culture but there is nothing more special than making your own batch of buttermilk rusks.

Double chocolate and bran rusks erved with a caffè macchiato ... In a large separate bowl, combine the eggs and buttermilk, and whisk until smooth. 3. Rub the butter into the sieved flour ...

Using your fingers, rub in the butter until the mixture resembles breadcrumbs. Whisk together the egg and buttermilk until just combined and add to the flour mixture. Mix lightly until a soft ...

For hundreds of years, rusks have been a favourite tea-time snack, especially in South Africa. Introduced as ... which triggered the commercialisation of buttermilk rusks. To this day, the company ...

Line a 33cm x 22cm cake tin with baking paper. Cool for at least 30 mins before slicing into 36 fingers. Preheat the oven to 100°C.Arrange the rusks on a tray and bake for 1 hour 30 mins.Turn the ...

Rusks have been a beloved South African snack for centuries ... In 1939, Greyvensteyn started baking batches of buttermilk rusks using her trusted family recipe to sell at church bazaars, sports ...

I calmed myself down by reciting my mother’s muesli buttermilk rusk recipe. Butter, flour, sunflower seeds, dried apples … I had run out of rusks at home and at the office. And rusks should ...