Homemade Rusks

A classic South African-style homemade rusks recipe made with oats, seeds, nuts, and cranberries. Twice-baked for lasting crunch and healthy snacking anytime.

Prep time

15 minutes

Cook time

45 minutes

Total time

6 hours 45 minutes

Yield

2 dozen rusks

Ingredients

4 cups flour (2 cups cake flour, 2 cups whole wheat or nutty wheat)

4 tsp baking powder

1½ cups oats

1 cup brown sugar

¼ cup honey

1 cup cranberries

1 cup mixed seeds and nuts (sunflower, almonds, pumpkin, sesame)

125 ml desiccated coconut (optional)

250 ml buttermilk (or half milk, half yogurt)

125 g melted butter

2 large eggs

⅓ cup sunflower oil

Instructions

1. Preheat oven to 180°C (350°F). Line a 25x30cm pan with baking paper.
2. Mix all dry ingredients in a large bowl.
3. Stir in cranberries, seeds, and optional coconut.
4. Melt butter, add honey, and mix until combined.
5. In another bowl, whisk together buttermilk, eggs, oil, and the butter-honey mixture.
6. Pour wet mix into dry and stir just until combined.
7. Spread batter into the pan and smooth the top.
8. Bake for 45 minutes until golden and firm.
9. Cool completely, then slice into finger-sized portions.
10. Arrange on baking trays with space between.
11. Bake again at 100°C (210°F) for 6 hours, flipping after 3 hours.
12. Cool fully before storing in an airtight container.

Notes

You can swap cranberries for raisins or apricots.

Store in an airtight jar up to 4 weeks.

Freeze in a zip bag up to 3 months.