All Bran Rusks

I hope all of you are ready to bake some rusks this weekend. Believe me, when you see how easy this recipe of All Bran Rusks are, you would want to jump right in!

It’s a tradition in South Africa, right?

To have a tin full of rusks in the kitchen, to have a mother or a grandmother that enjoys baking rusks and always insist you take a container full of rusks back home?

I think there is nothing more homey than having a cup of tea with a piece good old “anys beskuit”. Just the smell of baking rusks puts me back to my childhood and I remember my great Aunts house smelling of “moerkoffie” and “mosbolletjies”.  Those were the days.

All Bran Rusks

This All Bran recipe is quick and simple and doesn’t need any time to rise as it doesn’t contain yeast. It uses easy ingredients that you will probably have in your pantry. Right now. No Jokes. It is delicious and hopefully the young ones will also enjoy them.

All Bran Rusks

You can make this recipe your own by adding your favourite nuts and seeds; and raisins can also be a great addition.  Preheat your oven to 180 degrees Celsius. This recipe delivers more or less 2 kg of jummyness.

All Bran Rusks

 

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All Bran Rusks
This All Bran recipe is quick and simple and doesn’t need any time to rise as it doesn’t contain yeast. It uses easy ingredients that you will probably have in your pantry.
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Prep Time 15 min
Cook Time 45 min
Passive Time overnight drying
Servings
kg
Ingredients
Prep Time 15 min
Cook Time 45 min
Passive Time overnight drying
Servings
kg
Ingredients
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Instructions
  1. In a mixing bowl, combine the butter, sugar and eggs and whisk well until incorporated.
  2. Add the flour, salt and all bran flakes (crush them with a rolling pin first), mix, lastly add the milk and mix well with your hands until well incorporated.
  3. Prepare a baking tray with nonstick spray, push the batter in the pan, level it out and cut it into the size of rusks you would like to have either with a pizza cutter, I guess a knife would do just fine.
  4. Bake in the oven for about 45 minutes until brown. Remove the rusks, and arrange it on an oven tray to dry out through the night, your oven set to 70 degrees Celsius.
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Latest Comments

  1. Anicke May 31, 2016
    • anina June 1, 2016
  2. Annelie Rabie June 19, 2016
    • Anina June 20, 2016

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