Butter Rusks – 1 recipe, 3 Ways

A South African fave, rusks dunked in a cuppa tea or coffee…yes, please! There is something extra specials about homemade rusks, especially when you can add your own unique touch (ie: flavour). This is a simple butter rusk recipe & you can add your favourite flavours, from rolled whole oats, to mixed seeds, mixed nuts, a generous dose of raisins/cranberries, or perhaps an interesting Chai spiced?!

You can even use the base butter rusk recipe, split it up into 3 and make 3 different varieties of rusks. They get baked in a tray and cut into rustic fingers to be dried in the oven.

Drying time: 4 hours 


Cooking Methods

  • Baking

Prep Time

30 minutes

Cooking Time

4 hours 25 minutes


For the Dough:

  • 310 ml (1 ¼ cup) milk
  • 250 ml (1 cup) brown sugar
  • 250 g salted butter
  • 750 g self-rising flour
  • 1 tsp (5 ml) baking powder
  • 2 large eggs

For the Toppings:

  • 80 ml (1/3 cup) mixed seeds
  • 80 ml (1/3 cup) mixed cranberries and coconut flakes
  • 80 ml (1/3 cup) chopped nuts


For the Dough:

  1. Preheat the oven to 160°C.
  2. In a small pot over a low to medium heat, add the milk and sugar. Stir until warm and the sugar has dissolved, set aside and allow to cool.
  3. In the mixer bowl, combine all the dry ingredients.
  4. Once the butter mixture is cool enough, mix in the eggs and slowly pour the wet ingredients into the dry ingredients. Mix with the paddle attachment until a dough is formed.
  5. Line a 20 x 30 cm tin with baking paper. Evenly spread the dough in the tin. Use your fingers to press holes into the dough. Press mixed seeds, nuts and cranberries/coconut in three even layers into the dough.
  6. Bake for 20 - 25 minutes until golden brown. Remove from the oven and allow to cool.
  7. Lower the oven temperature to 100°C.
  8. Slice the rusks to your desired size and dry them out on an oven rack for 4 - 5 hours.
  9. Enjoy the rusks with a steaming cup of coffee or tea.
Dalgona Coffee