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.
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.
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.
| Prep Time | 15 min |
| Cook Time | 45 min |
| Passive Time | overnight drying |
| Servings | kg |
- 500 gr butter softened
- 1 cup sugar
- 3 large eggs
- 1 kg self raising flour
- 1 teaspoon salt
- 750 gr all bran flakes
- 300 ml milk
Ingredients
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- In a mixing bowl, combine the butter, sugar and eggs and whisk well until incorporated.
- 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.
- 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.
- 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.
Hi,
Salted or unsalted butter?
Hi,
I always use salted butter!
Hi Anina – i am desperate to find an all bran rusk receive which does not leave me with serious flaky rusks and all the rusks in flakes… is this recipe of yours my answer?? perhaps there is a trick in the cooling down period?
Kindest
Annelie
Hi Annelie,
Thank you for popping in. This recipe actually is one of my favorites, because the rusk keeps it shape quite nicely. It doesn’t fall apart during the dipping process at all. I think what helps is if you crush the all bran flakes really fine, as to keeping it whole which would make it a bit more crumbly.
I hope this helps!
Hi Anina
Can you use Buttermilk instead of milk?
Kind regards,
Hi Natasha,
You can indeed! Enjoy!
Hi, Anina
I see there is no baking powder, do they rise enough.
Hi Fifi,
They rise perfectly well yes, I hope you give them a try!
Could I use half allbran and half rolled oats?
Hi Vanessa,
You most definitely can! Enjoy!
could I add seeds and raisins?
Hi Clarice, you can infidelity add seeds and raisins – I would say 1 cup of each. Enjoy!
hi
The last part where you dry out the rusk? Do you leave your oven on through the nigh? With the rusks inside?
Hi Meagan, Yes, I leave the oven door slightly open and keep the temperature very low during the night. This way the rusks dries out and you can enjoy them the next day!
Hi Anina. At what temp do you bake these rusks?
Hi Cobus,
I usually bake these at 180 degrees Celsius! Enjoy!
I am trying this recipe and I am not a baker, my dough seems dry…where am I going wrong
Hi Sherley, you can add a bit more wet ingredients (milk or butter) if your dough feels dry. Be sure to have your butter melted down too. Hope this helps!
Hi, these look so good. How long will they last?
Hi Jacqui, Thank you so much! They can easily keep up to one month in an airtight container. Enjoy!