Dunking rusks
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.
Servings
30 rusks
Ready In:
Approx 7hrs
Good For:
Anytime you have a cuppa
Introduction
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
Ingredients
- 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
Step 1
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.
Step 2
Press the dough into baking tins, it will fill about three tins to a height of about 5cm. Press down firmly.
Step 3
Bake in the oven till brown,
Step 4
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.
Step 5
Store in an airtight container for up to three months.
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Dunking rusks
- Total Time: 7 hours
- Yield: 30 rusks 1x
- Diet: Gluten Free
Description
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 Anne 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
- 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
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.
Notes
Adapt to a non GF vision using normal flour and omitting the Xanthan gum.
- Prep Time: 1 hour
- Cook Time: 6 hours
Keywords: Amanda In The Kitchen, The Health Nut, South African rusks, Rusks, Dunking biscuits
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