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Buttermilk Rusks with Muesli and Coconut baked just like Mom and Gran made. Try them at home.
Buttermilk Rusks with Coconut and Muesli are golden crisp and perfect for coffee time.
Nothing says comfort quite like a tin full of homemade buttermilk rusks. This recipe comes straight from Mom and Gran’s kitchen, packed with muesli, raisins, and seeds for that nutty crunch. Perfect with a hot cup of tea or coffee, they’re golden, crisp, and designed to be shared.
Why You’ll Love These Buttermilk Rusks with Muesli and Coconut
- Family Tradition: A recipe passed down and loved for generations.
- Hearty Ingredients: Packed with seeds, coconut, and muesli for crunch.
- Perfect for dunking: These rusks are dry and crisp and hold their shape in coffee or tea.
Try this simple Buttermilk Rusks with Muesli and Coconut recipe baked the old-fashioned way.
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Buttermilk Rusks with Muesli and Coconut
- Prep Time: 20 minutes
- Drying Time: 6 hours
- Cook Time: 45 minutes
- Total Time: 7 hours 5 minutes
- Yield: 40 servings depending on size 1x
- Category: South African Recipes
- Method: Easy
- Cuisine: South African
Description
Buttermilk Rusks with Muesli and Coconut are golden, crisp, and full of crunch. A family recipe perfect for dipping into coffee or tea.
Ingredients
- 5 cups cake flour
- 3 cups whole wheat flour
- 2 cups caramel sugar
- 2 tbsp baking powder
- 1 cup sunflower seeds
- 1 1/2 cups shredded coconut or oats
- 1 tsp salt
- 500 g butter, melted
- 2 eggs, beaten
- 2 cups buttermilk
- 2 tsp baking soda
- 3 cups nutty muesli
- 1 cup raisins
Instructions
- Preheat oven to 160°C (320°F).
- In a large bowl, mix cake flour, whole wheat flour, sugar, baking powder, sunflower seeds, coconut or oats, and salt.
- Rub the melted butter into the dry mixture until it looks like breadcrumbs.
- Stir in the beaten eggs.
- Dissolve baking soda in a little buttermilk, then add it to the mixture.
- Mix in the rest of the buttermilk and stir well.
- Fold in the muesli and raisins.
- Divide the dough into two and press evenly into greased rusk pans.
- Bake for 40–45 minutes, or until golden brown and cooked through.
- Let cool completely, then cut into fingers.
- Place cut rusks on a wire rack and dry in a cool oven just under 100°C (210°F).
- Once crisp, cool, and store in an airtight container.
Notes
Created, prepared, tried, and tested by Danielle Russell from SA Tasty Recipes – Saffas Daily Recipes
Homemade buttermilk rusks baked with muesli, raisins, seeds, and coconut. A golden, crunchy recipe straight from Mom and Gran’s kitchen.
This Buttermilk Rusks with Muesli and Coconut recipe brings together wholesome flours, seeds, raisins, and muesli for a golden, crunchy bake. Passed down from Mom and Gran, it’s a comforting family tradition perfect for coffee breaks or tea time. With a balance of sweetness and crunch, these rusks keep well and make every cup of tea more enjoyable.
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OOOoo! This sounds so delightful Esme’.
Visiting today from Joanne’s
Thanks Paula, enjoy should you bake this one. It’s a treat
We used to make rusks for babies to teeth on. I think these are more like a slice? How interesting.
Morning Lydia. There are so many rusks (biscotti) recipes available with different fillings etc. These are also the hard dry type and they are lovely for dunking in coffee. I have my favorite recipe which I have been baking for the past 25 years and modified as I go to also being able to make it vegan as our Son and his family is vegan. I bake for them monthly and for our daughter and family every 6 weeks. I then do 6 batches at a time, so we always have rusks available for coffee