youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Health Rusks

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

Dip/Dunk these traditional South African rusks in your fave hot drink !!! Delicious and healthy too !! Great for breakfast or inbetween snack.

Ingredients

Serves: 0

  • 1 kilogram self-raising flour
  • 57 grams bran (optional)
  • 16 millilitres baking powder
  • 5 millilitres salt
  • 1000 millilitres bran flakes
  • 500 millilitres quick-cooking oats
  • 250 millilitres sunflower seeds
  • 375 millilitres ground linseed
  • 125 millilitres raisins
  • 250 millilitres coconut
  • 3 crumbled weetabix
  • 510 grams butter
  • 375 millilitres brown sugar
  • 4 large eggs
  • 519 millilitres buttermilk
  • 130 millilitres milk

Method

Health Rusks is a community recipe submitted by ReneK and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat oven to 180 degrees Celsius -
  • Mix all dry ingredients in your biggest mixing bowl. -
  • Melt Butter in pot and add sugar, stir until sugar is dissolved. Cool down for a few minutes. -
  • Add Butter mix to dry ingredients. -
  • Beat Eggs, Buttermilk and Milk together and add to mixture - Mix all until well combined -
  • Divide dough into 2 oven baking trays - Press dough down and mark rusks with a sharp knife. (+- 5cm x 3cm) - Bake for 1 hour. - Let cool in Baking trays. - Set oven to 100 degrees Celsius -
  • Cut rusks on marked lines and lift rusks out onto bigger trays or foil-lined oven rack. There has to be some spaces between rusks. - Dry rusks out for 4 hours. - Cool - Store in airtight containers
  • I change this recipe all the time eg: Instead of the raisins I use pumpkin seeds or perhaps pecan nuts. You can change this recipe as you like as long as you use the same amount dry and wet ingredients. ENJOY !!!

    Tell us what you think

    What 1 Other has said

    • Just love the versatility of the ingredients for this recipe and how much nigella loves food with a passion.

      Posted by Tishmorley on 5th October 2013
    Show more comments