Relax with a cup of coffee and a delicious home made rusk


  • 2 cups unbleached white flour
  • 2 cups whole wheat bread flour (coarsely ground if possible)
  • 2 eggs
  • ¾ cup sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ cup melted butter
  • 1 cup buttermilk
  • 2 tsp pure vanilla extract


  • 1. Preheat oven to 400 degrees. In a large mixing bowl, thoroughly mix the dry ingredients.
  • 2. Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough.
  • 3. Turn the dough onto a well-floured surface and roll or pat it to about a ½ inch thickness.
  • 4. Cut the dough into rectangles about 2 by 4 inches. Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little.
  • 5. Place the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry.
  • 6. The finished rusks should be very dry and hard.
  • 7. Cool and store in an airtight container.

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