Rusks are enjoyed by South Africans from all walks of life. Here are our favourite recipes for keeping stocked up on these delicious hot-beverage snacks
This luxury version is packed with breakfast punch, from oatmeal fibre to coconut shavings and breakfast cereal – everything you need to start the day with a bang.
These are sweetened with dates, apple and honey instead of sugar and we used coconut milk instead of butter and eggs.
Baking in bulk: buttermilk rusks
These are a universal favourite. We share the traditional recipe as well as various ways of tweaking it. These are our favourite variations on buttermilk rusks.
These are made with koeksister flavours – cinnamon, lemon zest and even caramel. You can plait the dough for twisties or just roll it into balls for the traditional version.
These don’t need many ingredients and are pretty effortless to make. Everything is mixed in a single bowl before being baked and dried.
Butter is expensive these days, so we use sunflower oil instead for this recipe.