Today was Mother’s Day in South Africa. Some of my happiest moments were the times spent with my mother in the early morning, sitting and talking about the day ahead while sipping strong coffee and nibbling on bran and buttermilk rusks. It’s not always easy living more than 8 000 kilometres away fro

Try your hand at making this South African treat yourself with the help of Hulett's. A healthier twist on the traditional buttermilk rusks recipe.

I have tested this recipe many times and each time I tweak it a little as it doesn’t feel quite right. I think it is finally all tweaked out and has reached perfection (well in my rusk world)! I think the secret is to pre-roast all your nuts and seeds, it just gives it that extra toasted depth o

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Preheat oven to 180°C. Grease 3 small 18 x 9cm tins.Beat together butter, molasses, buttermilk and eggs. Combine dry ingredients

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Wheat-Free Dunking Rusks – Eighty 20 Nutrition

When I first arrived in South Africa I was completely unprepared for the local obsession with rusks. To my mind, and to most non-South Africans, a rusk is a dry, hard baby biscuit, designed to aid …

Muesli Buttermilk Rusks

Goeie botter en die grootte van die bak is belangrik. (Die bak kan effens kleiner wees, maar verkieslik nie groter as die een in die resep nie.)

Markdag plaatkoek 750 ml koekmeel 20 ml bakpoeier 5ml koeksoda 80 ml kakao, gesif 450 ml suiker 3 ml sout 500 ml warm water 250 ml olie 60 ml asyn 10 ml vanieljegeursel Voorverhit die oond tot 180 grade celcius en smeer ’n standaard-oondpan liggies met olie. Pols die droë bestanddele saam in ’n voedselverwerker tot gemeng. Voeg die water, olie, asyn en vanieljegeursel by en pols tot ’n gladde beslag. Giet in die oondbak, smeer gelyk en bak vir 20 minute, of tot ’n toetspen skoon uit die…