Muesli Rusks

Rusks – otherwise known as a “hard, dry biscuit”. I know, the name does not do the food justice AT ALL. Rusks have to be one of my vices. They are simply delicious and highly addictive. The fact that the “rusk” trend has yet to catch on in other countries completely boggles my mind. All I can say is – thank goodness I am South African!

I came across a Muesli Rusk recipe recently and tweaked it to my tastebuds! I love rusks with plenty of nuts and dates and these are hard to come by in the shops. So – I decided to get creative in the kitchen and bake them myself. I hope you enjoy these as much as I do.


  • 1 Cup Honey
  • 2 Eggs
  • 500ml Buttermilk
  • 500g Butter (melted)
  • 2 Cups Nutty Wheat Flour
  • 2 Cups Cake Flour
  • 4 tsp Baking Powder
  • 2 tsp Bicarbonate of Soda
  • 2 tsp Salt
  • 2 tsp Vanilla Essence
  • 4 Cups Original High Fibre Muesli (it is raw and has almonds and raisins in it)
  • 100g Almonds (chopped)
  • 50g Dates (chopped)
  • 30g Raisins
  • 50g Pumpkin Seeds


  1. Beat the eggs and honey together until well blended
  2. Add the buttermilk and melted butter to the egg and honey mixture and mix well
  3. In a separate bowl: mix the flours, baking powder, bicarb, salt and vanilla essence together
  4. Add the wet ingredients to the dry ingredients and mix well
  5. Add the muesli, seeds, nuts and raisins to the batter and mix again to distribute well
  6. Pour the mixture into a greased oven dish with deep sides (the rusks rise quite a bit)
  7. Bake for 40 minutes on 180 C
  8. Allow the rusks to cool and then cut into slices
  9. Place the oven on 100 C and dry out the rusks for 11 hours in the oven with the door slightly open

Then make a cup of coffee and enjoy! The hardest part is trying to not eat them all in one go 🙂

Please share your thoughts and pictures once you have made them.




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