5 Easy Rusks Recipes for Your Morning Coffee - 19th on Bloekom

19th on Bloekom

5 Easy Rusks Recipes for Your Morning Coffee

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Is there anything more South African than dunking a rusk into your morning coffee? At 19 on Bloekom, rusks are always available for our guests. Here are 5 easy recipes to make your own at home.

The Secret to Perfect Rusks

Before we dive into recipes, here are the golden rules:

  • Don’t overmix: A rough, crumbly texture is what you want
  • Dry them properly: Rusks should snap, not bend
  • Store airtight: They’ll last for weeks
  • Buttermilk is key: It creates that signature tang and texture

1. Classic Buttermilk Rusks

The one Ouma made.

Ingredients:

  • 1 kg self-raising flour
  • 500g butter, cold and cubed
  • 2 cups sugar
  • 2 eggs
  • 500ml buttermilk
  • Pinch of salt

Method:

  1. Rub butter into flour until it resembles breadcrumbs
  2. Add sugar and salt, mix
  3. Beat eggs into buttermilk, add to dry ingredients
  4. Mix until just combined (don’t overwork!)
  5. Press into greased baking pans, score into fingers
  6. Bake at 180°C for 45-50 minutes until golden
  7. Break into rusks, dry at 100°C for 4-6 hours

2. Muesli Health Rusks

For the health-conscious dunker.

Ingredients:

  • 500g self-raising flour
  • 500g muesli
  • 250g bran
  • 250g butter, melted
  • 1 cup brown sugar
  • 2 eggs
  • 500ml buttermilk
  • 1 tsp bicarbonate of soda

Method:

  1. Mix all dry ingredients in a large bowl
  2. Combine wet ingredients separately
  3. Add wet to dry, mix until just combined
  4. Press into pans, score, bake at 180°C for 40 minutes
  5. Dry at 100°C until completely dry

3. Aniseed Rusks (Anyssaatbeskuit)

The traditional favourite.

Ingredients:

  • 1 kg self-raising flour
  • 375g butter
  • 1.5 cups sugar
  • 2 tbsp aniseed
  • 3 eggs
  • 500ml buttermilk

Method:

  1. Toast aniseed lightly in a dry pan (optional, intensifies flavour)
  2. Rub butter into flour, add sugar and aniseed
  3. Mix eggs and buttermilk, add to dry ingredients
  4. Shape into logs on baking trays
  5. Bake at 180°C for 45 minutes
  6. Slice while warm, dry at 100°C

4. Condensed Milk Rusks

Extra sweet and indulgent.

Ingredients:

  • 4 cups self-raising flour
  • 250g butter, softened
  • 1 tin condensed milk
  • 2 eggs
  • 1 cup buttermilk
  • 1 tsp vanilla essence

Method:

  1. Cream butter, add condensed milk and vanilla
  2. Beat in eggs one at a time
  3. Alternate adding flour and buttermilk
  4. Press into pans, score
  5. Bake at 180°C for 35-40 minutes
  6. Dry at low temperature

5. Bran & Seed Rusks

Packed with goodness.

Ingredients:

  • 500g cake flour
  • 500g bran
  • 200g mixed seeds (sunflower, pumpkin, linseed)
  • 250g butter, melted
  • 1 cup honey
  • 2 eggs
  • 500ml buttermilk
  • 1 tsp bicarb

Method:

  1. Mix all dry ingredients including seeds
  2. Combine wet ingredients (warm honey slightly)
  3. Mix together, don’t overwork
  4. Press into pans, bake at 180°C for 45 minutes
  5. Break apart, dry thoroughly

Pro Tips

  • Overnight drying: Turn oven off after baking, leave rusks inside overnight
  • Test doneness: A properly dried rusk makes a hollow sound when tapped
  • Storage: Airtight container, add a few grains of rice to absorb moisture
  • Freezing: Rusks freeze beautifully for months

Visit Us for Coffee & Rusks

Staying at 19 on Bloekom? Help yourself to rusks with your morning coffee — it’s the South African way to start the day.

📞 Book Your Stay

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