Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Whole Wheat Weetabix Rusks

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

If you’re looking for a super easy, delicious, tasty, and awesome Whole Wheat Weetabix Rusks, then this will be the one. You can make this regular or Vegan.

Weetabix is a breakfast cereal produced by Weetabix Limited in the United Kingdom. It comes in the form of palm-sized wheat biscuits. Variants include organic and Weetabix Crispy Minis versions. The UK cereal is manufactured in Burton Latimer, Northamptonshire, and exported to over 80 countries.

Whole Wheat Weetabix Rusks

Whole Wheat Weetabix Rusks

an image of a tray of raw as well as a drying tray with dried out Whole Wheat Weetabix Rusks in the process of cooling

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make this the standard/regular way or veganize it if you prefer. This is a true hit in our family and I bake this on a regular basis!

  • Author:
  • Prep Time: 20 minutes
  • Additional Time: 6 hours
  • Cook Time: 20 minutes
  • Total Time: 6 hours 40 minutes
  • Yield: 60 pieces (single batch) 1x
  • Category: Everyday Cooking
  • Cuisine: South African


Units Scale
  • 625ml regular Milk. I only stock 1% so that’s what I use, but feel free to use whatever you prefer. You can use: So nice vanilla soy milk or any nut milk to make it vegan.
  • 2 teaspoons white vinegar OR you can use 2 1/2 cups of buttermilk if you bake the standard and regular versions.
  • 1 cup canola oil
  • 2 cups sugar: We prefer it less sweet, so I only use 1 1/2 cups
  • 8 cups whole-wheat flour
  • 18 teaspoons baking powder
  • 1 1/2 teaspoons salt (if you use salted pumpkin seeds, then use less salt)
  • 2 teaspoons baking soda
  • 8 Weetabix – crushed between your hands to form crumbs and mix with the dry ingredients.
  • Add 1 cup Sunflower seeds or pumpkin seeds or a mixture of any nuts you love.


  1. Firstly, if you do not use buttermilk, mix the milk and vinegar, and after ± 10 minutes add the oil and sugar and set aside.
  2. Mix the rest of the ingredients together in a large bowl and blend together.
  3. Make a well in the dry ingredients and then add the wet mixture and mix thoroughly, until no flour or dry spots are visible.
  4. I only use a spatula to mix and scrape the excess from the side of the bowl.
  5. Should you wish to mix it by hand, then you should put some oil on your hands otherwise it can become rather sticky.
  6. Spray your pan with ”spray and cook” or ”Pam cooking spray”.
  7. Transfer the mixture to your pan and then flatten it with your oily hands and then mark out the size of the rusks by cutting through it.
  8. I have an awesome biscotti pan with a cutter so this ensures that I always have evenly sized rusks (60 pieces per pan), but I have done it by hand for many years.
  9. Bake for 18-20 minutes at 400F (200C), and it should have a nice brown baked color
  10. When inserting a baking pin, it should come out clean.
  11. Take it out and leave it on the counter till cold, and break open the pieces and place it on a cooling rack which you put in a baking tray and dry overnight at 190F or till it’s properly dried out (say 5-6 hours).
  12. Let it cool down, and then store it in an airtight container, or pack it in zip lock bags and enjoy.

Baker’s note:

  1. When I bake rusks, I always make this recipe twice, one with pumpkin and one with sunflower seeds.
  2. Each 8 cups mixture fits into my rusk pan (see picture).
  3. A very old recipe that I have adjusted, adapted, and modified numerous times, but it’s always a hit and a treat in our household.
  4. You can make this the standard way or veganize it as you wish.


Prepared, tried, and tested by Esme (blogger and owner) of The Recipe Hunter: Tried  and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas  Daily Recipes 


  • Serving Size: 2
  • Calories: 232
  • Sugar: 2
  • Sodium: 773
  • Fat: 12
  • Saturated Fat: 1
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 27
  • Fiber: 4
  • Protein: 7
  • Cholesterol: 3

Tried this recipe?

Give us a shout at _esmesalon on Instagram

Recipe Card powered byTasty Recipes

Copyright © 2024 – All rights reserved.

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

6 thoughts on “Whole Wheat Weetabix Rusks”

    • Hi Paula. You have read it correctly. Yes it is 18. I know you may think its a lot but with all the flour its correct. I have modified the recipe over the years and bake it at least every 6-8 weeks and then make 4 batches at a time.

    • Hi Jennifer. In SA we used to get Weet-Bix and now that we’re in Canada we get Weetabix but its basically the same thing.

      Weet-Bix is a whole-grain wheat breakfast cereal created and manufactured in Australia and New Zealand by the Sanitarium Health Food Company, and in South Africa by Bokomo. Wheetabix is the U.K version which we do get in Canada.

  1. d love to know the ingredients of the plain cereal. . Saw it at Will Blog for Comments #4, open August 21 – August 26! My shares are #10 and 11. Enjoy. Nancy Andres @ Colors 4 Health.

    • Hi Nancy – Weetabix ingredients: Wholegrain Wheat (95%), Malted Barley Extract, Sugar, Salt, Niacin, Iron, Riboflavin (B2), Thiamin (B1), Folic Acid. * Riboflavin, Niacin, Folic Acid & Iron contribute to the reduction of tiredness and fatigue add as part of a healthy diet and lifestyle. Allergy Advice. For allergens, including cereals containing gluten (Wheat and Barley).
      Hope this will help.


Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star