Louis Rusks


Makes 30 big rusks.

650 g of Cake flour
15 ml of cream of tartar
12.5 ml of salt
400 g of sugar
250 g butter/margarine at room temperature,
250 ml buttermilk
10 ml of baking soda
1 Egg

Preheat the oven to 200C. Grease a 45x30x2cm oven tray/ oven pan or spray with a non-sticking agent.

Sift the cake flour, cream of tartar and salt together. Add the sugar and mix. Rub the butter with the fingertips into the flour mixture until it creates fine crumbs.

Mix 25 ml of the buttermilk with the baking soda. Add it to the flour mixture. Beat the rest of the buttermilk and the egg together. Keep 25 ml of the mixture back to brush over the rusks and add the rest to the flour mixture.

Mix well into a dough. Divide the dough into 8 equal pieces. Shape each piece on a floured dough board into a (approx)28 cm sausage and flatten it slightly. Cut each sausage into 4 equal lengths. Place the pieces slightly apart in the pan.

Brush the remaining 25 ml buttermilk and egg mixture onto the rusks.
Bake them for about 30 minutes or until cooked on the middle oven rack.
Let the rusks cool slightly, break them open and dry in a cool oven.


Banting Mosbolletjies

By Jeanette Auret

2 cups almond flour
2 t coconut flour
½ t bicarbonate of soda 1 t baking powder
½ t Xanthan gum or guar gum
¼ cup Xylitol
1 ½ t aniseed
½ t salt
1 egg
½ cup buttermilk

1. Heat oven to 180°C. Line and grease a small loaf pan.
2. Mix everything together.
3. Divide into 6 balls either rolling with oiled hands or use a spoon to scoop it in.
4. Bake for 35 minutes.
5. Allow to cool 5 minutes before removing from the pan.
6. Break apart and eat with butter.
7. Can also dry them out for rusks in a low oven 70-90°C for 3 hours. Leave in oven until cool and hard.


This recipe comes from Annette Human’s cookbook.

700g bought muesli
700g butter/margarine
500g sugar
750ml buttermilk
1,5kg self-raising flower
40g baking powder
7ml salt
2 large eggs

Heat the butter/margarine and sugar until the shortening has melted.
Remove from the stove.
Beat together the buttermilk and eggs and stir the buttermilk mixture into the sugar mix.
Sift together the self-raising flour, the baking powder and salt.
Add the muesli and mix.
Add this to the sugar mixture and combine well.
Spoon the dough into four greased loaf tins, each with a volume of 1,5 litres.
Bake the rusk loaves for about 30 minutes at 180 degrees Celsius and then for about 40 minutes at 160 degrees Celsius until golden brown and done.
Leave the loaves to cool in the tins for a few minutes, then turn them out onto a wire rack to cool completely.
Cut each loaf into rusk-sized portions.
Dry out overnight in a cool oven with the oven door slightly ajar. Makes about 10 and half dozen rusks (or more)!

Butter milk Rusks (clover) (Karringmelk beskuit)

 1kg Self raising flower

250ml buttermilk

5ml salt

200ml Sugar

250g Butter

1 eg

25ml oil


Rub butter in dry ingredients.

Beat egg and oil, then beat the Buttermilk in.

Pour into dry ingredients and mix thoroughly.

From buns and place them close together in the greased roasting pan


I do not roll them in buns but bake them in a oven pan and press rows in the dough with an egg lifter before baking.


Bake for 45 min

Remove from oven and immediately break into sections.

Place on rack. Well spaced apart, and leave to dry out in a warming oven overnights or least at 120C for 3 hours.