January 26, 2016
Rusks is the anglicized term for “beskuit” (in Afrikaans) and is a traditional breakfast snack. They are a dried way of preserving bread and have existed since the late 17th century and needed for traveling long distances without refrigeration. Rusks are typically dunked in coffee or tea before being eaten. At Senalala we have freshly baked rusks for early morning tea or coffee before game drive (and as a snack for those that can’t resist temptation!). Many guests try our rusks with tea or coffee on their first day before game drive and end up asking for the recipe when they leave. We would like to share it with our readers.
750 g baking margarine,
3 small packets self-raising flower,
3 cups all bran flakes,
3 cups honey crunch muesli (or any nutty muesli),
1 cup cranberries,
1 cup chopped pecan nuts,
125 ml sesame seeds (½ cup),
125 ml sunflower seeds (½ cup),
125 ml pumpkin seeds (½ cup),
500 ml cream,
4 tablespoons white vinegar,
2 ½ cups of brown sugar,
2 teaspoon salt.
Mix the margarine and brown sugar together.
Beat the eggs, cream and vinegar together.
Mix the dry ingredients together.
Now add everything together.
Place the dough in a baking pan and press evenly.
Make finger shape cuts in the dough before baking.
Bake at 150°C for ± 45 – 60 min or until rusks are golden brown.
The rusks are brittle so be careful when removing them from the pan. Dry in oven at 100°C.