Is there a healthy rusk?

Bran rusks are the closest thing to a healthy rusk in the South African repertoire - All Bran adds real fibre, and they're miles ahead of processed biscuits. Be honest though: this recipe contains butter and sugar, so it's not strictly health food. For a more deliberately health-leaning version, this seed rusk recipe uses seeds, wholemeal and wheat bran. (But they're still a treat, not a health food.)

What exactly are rusks?

Rusks are a South African twice-baked dry biscuit, traditionally dunked in tea or coffee. All bran rusks are one of the most popular everyday versions - made with All-Bran flakes, buttermilk and butter, baked as a slab, cut into fingers, then oven-dried until dry. They keep for weeks and soften to perfection when dunked in a cuppa.

How many calories are in 1 bran rusk?

A bran rusk from this recipe works out to roughly 115 calories each, based on the full batch yielding 80 rusks. The figure is approximate and varies with how thick you cut them - bigger pieces will be closer to 140, smaller pieces closer to 95.

Is there a difference between All-Bran and bran flakes?

Yes. All-Bran is Kellogg's branded high-fibre cereal. In South Africa, the flake version (All Bran Flakes) is what this recipe uses. Generic supermarket bran flakes from other brands are similar but vary in sugar and fibre content, so taste a few flakes first - if they're sweeter than All Bran, drop the recipe sugar slightly. Both work; expect minor texture differences.

All Bran Rusks Recipe (Classic South African Beskuit)

Name: All Bran Rusks
Prep time: PT-989156H41M20S
Cook time: 45 min
Total time: 7 h 5 min
Yield: 80
Cuisine: South African
Ingredients: 1 kg self-raising flour; 300 g All bran wheat flakes; 5 ml salt; 7.5 ml baking powder; 250 ml sugar; 500 g butter, melted; 500 ml buttermilk; 2 large eggs

Description

This recipe makes 80, which sounds mad until you realise that's about a month's worth of breakfast dunkers for one person or two! They keep for weeks in an airtight tin, and they're cheaper to make than to buy.

Ingredients

Units Scale

1 kg self-raising flour

300 g All bran wheat flakes

5 ml salt

7.5 ml baking powder

250 ml sugar

500 g butter, melted

500 ml buttermilk

2 large eggs

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Instructions

Preheat oven: Preheat oven to 160°C fan-forced (320°F). Lightly grease 2 Swiss roll pans and line with baking paper.
Mix dry ingredients: Add the self-raising flour, All Bran, salt, baking powder, and sugar to a very large bowl. Mix well.
Mix wet ingredients: In a separate bowl or jug, whisk together the melted butter, buttermilk, and eggs until smooth.
Combine: Make a well in the centre of the dry ingredients and pour in the wet mixture. Stir gently until the dough just comes together. Finish mixing lightly with your hands if needed. Do not overmix.
Fill pans: Divide the dough evenly between the prepared pans. Use your hands or the back of a wooden spoon to spread and level it evenly. Do not press too firmly.
Bake: Bake for 30-45 minutes or until golden on top and a skewer inserted into the centre comes out clean. Cover with foil if it browns too fast and not cooked in middle.
Cool and cut: Leave to cool in the pans until firm enough to handle. Cut into pieces about 4 x 6 cm (1.5 x 2.5 inches). Use a ruler to keep the lines straight, and cut with a bread knife or electric knife for neat slices.
Prepare to dry: Arrange the rusks on oven racks, leaving space between them so air can circulate. Place a tray underneath to catch crumbs.
Dry: Use the oven drying setting if you have one, or dry at 80°C fan-forced (175°F) with the oven door propped open slightly using a wooden or metal spoon. Dry for at least 6 hours or overnight, until the rusks are completely dry in the centre.
Cool and store: Cool completely, then store in an airtight container for at least 1 month if properly dried.

Notes

Do not overmix: A light hand gives a better, crunchier rusk. Overmixing can make them dense.
Press lightly: When spreading the dough in the pans, level it gently without compacting it too much.
Cool before cutting: Cutting too soon can make the slabs crumble.
Use a ruler: This helps keep your rusks even and neat.
Drying is essential: The centre must be fully dry. Break one open to check. If there is any softness in the middle, dry them longer.
Do not let them brown while drying: You want them to dry out completely, not bake further.
Leave gaps between the rusks: This helps them dry evenly.
Best not doubled: Large batches are harder to mix evenly.

Prep Time: 20
Drying: 360
Cook Time: 45
Category: Baking
Method: Oven
Cuisine: South African

Nutrition

Serving Size:
Calories: 118
Sugar: 3.7 g
Sodium: 214.9 mg
Fat: 5.6 g
Carbohydrates: 15.4 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 18.8 mg