Ever since the late 1690s, beskuit has been a traditional Afrikaner breakfast meal or snack, a great way to preserve bread, especially if travelling a long distance. Basically, it’s twice-baked bread. Today, the Italians have their biscotti, the Germans their zwieback, but nothing beats a traditional, much-beloved South African rusk!
This crunchy recipe comes from our fabulous Sense of Taste Chef School team, Chef Peter and Chef Byron. Deliciously comforting, these rusks are a great way to begin – and end – your day.
Make up a big batch, divide them into pretty jars or boxes and give them away as gifts – if you can let them go! These rusks stay crisp and fresh a relatively long time in a sealed container, but in our experience, they don’t last a minute once they’re out the box and served for tea.
Makes about 30 to 40 rusks (depending on the size you cut them into).
- 500g self-raising flour
- 1 teaspoon Oryx Desert Salt
- 1 teaspoon Oryx Black Pepper (we love that little spicy bite)
- 1 teaspoon baking powder
- 1 cup brown sugar
- 2 cups Muesli Mix (whichever your favourite is)
- 1 large egg (free-range)
- 1 cup buttermilk
- 1 cup melted unsalted butter
- Preheat the oven to 180°C
- Grease a deep baking dish
- Sift the flour, salt, baking powder and sugar into a large mixing bowl
- Stir in the muesli
- Beat the egg and buttermilk together, and then add the melted butter
- Combine the wet and dry ingredients to form a soft dough
- The dough should have a dropping consistency
- Spoon into the greased baking dish and bake for 1 hour
- Remove from the oven and turn the oven temperature down to 110°C
- Allow cooling in the dish for about 20 minutes before turning out onto a cooling rack
- Cut into rusk shapes – put back in the oven for 1 hour at 100°C
- Place the cut rusks onto a cooling rack and return to the oven – leave for about 4 hours to dry out completely at 50°C and then for a further 4–6 hours until completely dried out
- Enjoy with a lovely cup of tea or a good cup of coffee 😊