I’m lucky to have many lovely South African friends. They are a generous, fun, good-natured bunch and you get used to the accent. Actually, you never really get used to the accent. But once they introduce you to South African rusks, you won’t mind.
When a friend offered to bring some ‘South African rusks’ over for morning tea one day, I was fascinated. Especially as I thought she was quite mental for bringing me baby rusks to eat with my cuppa. Turned out that South African rusks are quite different to the Farex version. They are more like an Italian biscotti – twice baked, hard biscuits that are sort of savoury-sweet.
Turned out, rusks are the perfect thing to eat with your morning cuppa.
Made for sharing
This recipe is a project. It makes a lot of health rusks, but they will keep in an airtight container for many weeks and they are very good for sharing. Rusks actually get better with ‘age’, so that’s a good thing, right? You can always halve the recipe if the quantities overwhelm you.
I’ve also made these using Weet-Bix (I save the crumbs leftover after a box is finished). I’m pretty sure that makes these very inauthentic ‘South African rusks’, but it’s also makes them all kinds of delicious. You can substitute the more traditional bran flakes if Weet-Bix isn’t your thing.
Weet-Bix is totally our thing: Healthier Weet-Bix slice recipe
We’ve taken to eating a couple of these health rusks for breakfast with a big mug of milk or tea for dunking. There’s something very calming about dunking.
South African rusks
Makes eleventy billion health rusks
Takes about 20 minutes
Bakes 3 hours plus overnight resting time
3 cups wholemeal flour
- You can just use another 3 cups of wholemeal flour if you don’t have spelt. Plain flour also works, of course.
- Reduce or leave out brown sugar to taste. You can also substitute a non-refined sugar like coconut.
- LSA mix can be found at most supermarkets or health food stores. If you can’t find some, you can substitute almond meal, or make your own by pulsing linseed, sunflower seeds and almonds in a food processor until fine.
- Substitute coconut oil for the butter, but note that it will change the flavour.
- You can mix this recipe up to please yourself – instead of LSA or sunflower kernels, add raisins, dried apricots or even choc chips.