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Crunchy Rusks

Prep Time:

1 hour plus drying time

Cook Time:

1 Hour


Yields around 50



About the Recipe

Originally these dehydrated snacks were used by South African farmers in the 19th century as a nutritious and filling snack in times when food preservation methods were limited. Today, they are still popular as a tea time snack or quick breakfast. Aniseed is also believed to be a galactagogue, or milk boosting food in layman's terms.


  • 1kg wholemeal selfraising flour

  • 500 g white selfraising flour

  • 500ml buttermilk

  • 3 eggs

  • 500g melted butter ( you can replace all or part of the butter with vegetable oil like coconut)

  • 5ml salt

  • 100g sugar

  • 200g maple syrup

  • a handful of sunflower seeds/ mixed seeds/ raisins/ nuts or a muxture of these (optional)

  • 10ml aniseed (optional)


Step 1

Grease 3 bread tins, or one bread tin and another deep rectuangular baking tin of around 30cm X 20 cm

Step 2

Whisk the eggs, sugar and maple syrup together, and add the salt

Step 3

Add butter and buttermilk, and mix well

Step 4

Add flour and mix until a stiff dough. If the dough is too stiff to incorporate all the flour, gradually add some water to make a stiff but stirable dough

Step 5

Fold in the seeds and aniseed if using and place dough in prepared tins. Press down on dough to spread evenly in pans and bake for 50 minutes or when nice and brown and a testing pin comes out clean.

Step 6

Cut in even slices of aound 3 X 8 cm

Step 7

Dry out in an oven at 100 deg Celsius for around 6 hours. Make sure they are thoroughly dry and cooled down before transferring to a storage container.

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