Oumie’s Rusks
South African rusks are a beloved treat, rooted in tradition and practicality, dating back to the days of early settlers who needed long-lasting food for their journeys. These crunchy, twice-baked biscuits are typically enjoyed as a hearty breakfast or snack. Rusks, like Oumie’s version, are rich in flavor and texture, often featuring ingredients like bran flakes, oats, or coconut. The ultimate way to enjoy them is by dunking into a steaming cup of coffee or tea, allowing the rusk to soften slightly and soak up the warm, comforting flavors. A true taste of South African heritage!
Oumie’s Rusks
’Oumie’ - a mix of the Afrikaans ‘Ouma’ and the english ‘Granny’
Fillie Roux was the original inspiration for all of my cooking. Stellenbosch born and bred, a farmer, a fisherman and a butchers wife, a gifted kitchen-gardener and mother to 5 children. She was our matriarch and she made awesome rusks.
Ingredients:
• 500g butter (margarine if you prefer)
• 2 cups light brown sugar
• 3 eggs
• 500 ml buttermilk
• 1 kg self-raising flour
• 15 ml baking powder
• ½ tsp salt
• 300g All-Bran flakes
• 5 ml vanilla
Optional adjustments:
• 4 eggs
• 750 ml buttermilk
• 1 cup oats
• 1 cup coconut
Portion Size
Rusks are typically cut into ~60 pieces, depending on size.
Calories per Rusk:
Base Recipe: ~170 kcal per rusk.
With Oats & Coconut: ~200 kcal per rusk.
Method:
1. Preheat oven to 180°C and grease 3 brownie tins.
2. Melt butter and let it cool slightly.
3. Sift together the flour, baking powder, and salt, then add sugar and All-Bran flakes.
4. Beat eggs, add buttermilk, then the cooled butter, and mix well.
5. Add wet ingredients to the dry mixture and mix until well combined.
6. Spoon mixture into greased tins.
7. Bake at 180°C for 30-40 minutes.
8. Remove from oven, let cool completely, and cut into rusks.
9. Return cut rusks to the oven and dry out overnight at 50°C or 70°C.
Enjoy and let me know what you think!
I'd love nothing more than for you to share your creations with me. If you bake these and feel inspired to share, please get in-touch below.
