South African Muesli rusks

Here’s a delicious, crunchy South African Muesli Rusk recipe — perfect for dunking in tea or coffee!

🛒 Ingredients (Makes about 24 rusks)

🥣 Dry Ingredients

• 4 cups self-raising flour
• 1 cup wholewheat flour
• 1 cup sugar (brown or white)
• 1 cup muesli (with oats, nuts & dried fruit)
• 1 cup rolled oats
• ½ cup sunflower or pumpkin seeds
• 1 tsp salt

🧈 Wet Ingredients

• 2 eggs
• 1½ cups buttermilk (or plain yoghurt)
• 125 g melted butter or margarine
• 1 tsp vanilla extract (optional)

👩‍🍳 Method

1️⃣ Preheat

Preheat oven to 180°C (350°F).
Grease a large rectangular baking tin.

2️⃣ Mix Dry Ingredients

In a large bowl, combine:

• Flours
• Sugar
• Muesli
• Oats
• Seeds
• Salt

Mix well.

3️⃣ Mix Wet Ingredients

In a separate bowl, whisk:

• Eggs
• Buttermilk
• Melted butter
• Vanilla

4️⃣ Combine

• Pour wet mixture into dry ingredients.
• Mix until just combined (don’t overmix).
• Dough will be thick and sticky.

5️⃣ Bake (First Bake)

• Press mixture evenly into prepared tin.
• Bake for 45–50 minutes until golden brown and firm.

6️⃣ Cut & Dry (Second Bake – The Important Part!)

1. Remove from oven and cool slightly (about 10 minutes).
2. Cut into rusk-sized fingers.
3. Lower oven temperature to 100°C (210°F).
4. Place rusks spaced apart on a baking tray.
5. Dry in oven for 2–3 hours, turning once halfway.

They should be completely dry and crisp.

☕ Serving Tip

Best enjoyed dipped into:

• Rooibos tea
• Coffee
• Hot chocolate

🌾 Variations

• Add ½ cup chopped pecan nuts
• Add ½ cup coconut
• Replace sugar with honey (reduce buttermilk slightly)
• Add orange zest for a citrus twist