These are a classic South African biscuit. They are crispy hard, full of flavour and great for dunking into a cup of tea. They are packed with healthy ingredients so your midmorning treat gives you good energy.
Anytime you have a cuppa
About this Recipe
By: Amanda Higgins
Rusks are a winter treat. These are a South African staple. Hard, crunchy, nutty biscuits great for dunking in a mug of tea or coffee anytime of the day. They are my favourite breakfast (cheat!). However, being a gluten intolerant person finding a tasty rusk on the shelves of the health stores or supermarket poses a problem. They all taste very bland. This recipe was given to me by my second cousin Ann Donovan many years ago and I have fiddled around with it over the years. I now have a perfect gluten free version adapted from the original.
Ingredients like psyllium husk, gluten free oats, coconut and sunflower seeds add a while bunch of goodness to a humble dunking biscuit. This recipe can be adapted to a normal non GF version by simply using normal flour and omitting the Xanthan gum.
Reviews from clients
These are the best GF rusks ever. The last time I made them I decided to use all the open packets of flour in my pantry. So I used 500gr general purpose GF flour, 125gr almond flour, 125gr coconut flour and 250gr rice flour. The results were a slightly more crumbly rusk but the flavour was just as good. Thanks for an awesome recipe. – Caryl
Hi Amanda. I am baking this right now. I made some adjustments, as I always do..
Instead of 500g potato starch, I broke the 500g up into potato starch, tapioca starch, ground oats, ground mixed nuts and coconut flour. I halved the sugar. I had too little buttermilk left so made it up with almond milk and some apple cider vinegar. I also had too little butter and made it with coconut oil. The recipe is indeed forgiving. It worked..
Thanks for sharing
Hilda from South Africa
- 500g melted salted butter
- 1kg flour – I used 500g rice flour and 500g potato flour
- 10ml salt
- 300g brown sugar
- 125ml psyllium husk
- 700ml oats
- 2 teaspoons vanilla extract
- 10 teaspoons baking powder
- 10ml xanthan gum
- 1 cup sunflower seeds
- 60g desiccated coconut
- 3 eggs
- 250g natural yogurt
- 500ml buttermilk
- 250ml dried cranberries – any dried fruit can be added to give different flavours
- 250ml cashew nuts roughly chopped – any nuts can be added to give a different flavour
Step by Step Instructions
Heat the oven to 180 degrees.
The method is very simple – simply add all the ingredients together and mix thoroughly. As it is such a large volume of ingredients the mixing is best done is a very large bowl and it can take a while to get all the flour incorporated. Add the buttermilk slowly as you may not need it all if the mix come together. It should be a thick dough, not too wet. If your mix is too dry after adding all the wet ingredients, simply add a little more yogurt.
Press the dough into baking tins, it will fill about three tins to a height of about 5cm. Press down firmly.
Bake in the oven till brown,
When cooked allow to cool and then cut into the size rusk you desire. Place these onto trays and allow to dry out in a cool oven or warmer draw, approx. 50 degrees for about six hours! They should be hard and dry.
Store in an airtight container for up to three months.