I’ve been tinkering with this recipe for a while now and I can finally share that these muesli rusks with oats and raisins are my best. I love a classic South African buttermilk rusk but a muesli one is so much better. I love that these are packed with so much wholesome goodness. From the oats to the three types of seeds and the generous dose of raisins and sultanas. They get baked in a tray and cut into rustic fingers to be dried in the oven. Perfect for dunking into your morning tea or coffee.

Muesli rusks with oats & raisins recipe , a classic South African bake

Muesli rusks with oats & raisins recipe , a classic South African bake

Muesli rusks with oats & raisins recipe , a classic South African bake

I’ve used a combination of raisins and sultanas but you can use all of one or the other.

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Muesli rusks with oats & raisins

Muesli rusks with oats & raisins recipe

A delicious wholesome muesli rusk recipe with oats and raisins. A South African classic.

  • Author: Sam Linsell
  • Yield: dozens
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Ingredients

500gms self-raising flour

1 tsp salt

1 ½ cups oats

1 ¼ cup sugar (or 1 cup sugar and ¼ cup honey)

½ cup raisins

1/3 cup sultanas

1/3 cup sunflower seeds

1//3 cup pumpkin seeds

¼ cup flaxseeds

250ml buttermilk

125gms butter melted

2 large free-range eggs

1/3 cup oil

Instructions

Preheat the oven to 180C / 350F

Sift the flour and salt together in a large bowl and then add the sugar (honey), oats, raisins, sultanas, all the seeds and mix to combine

In a jug measure out the buttermilk then add the melted butter, eggs and oil and whisk to combine.

Pour the wet ingredients into the dry ingredients and mix until you get a thick dough-like batter. If it is a bit dry, add a splash more buttermilk. It should be fairly sticky.

Empty the mixture into a rectangular baking tin that has been lined with baking paper and approx.23cm x 33cm with a 3 – 5cm rim. Spread it out to evenly in the tin. Bake for 45 minutes and until golden brown. *loosely cover with tin foil from about 20 minutes in to prevent the top surface from over brown. Remove and allow to cool.

When the rusks are cool, remove the paper and place on large board. Cut them into fingers the size that you would like. Then place these on a large flat baking sheet lined with paper allowing some space between each rusk

Dry out overnight (8 – 9) hours in a 60C oven or for 6 hours in a 100C oven Turn them over once if you can. If you cut your rusks very thick they might need a little more drying time.

 

A classic buttermilk rusk recipe

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28 Comments

  1. Beskuit! I was so excited when I saw this post pop up in Twitter – as a South African I love muesli and buttermilk rusks. Thank you for sharing this great post 🙂

  2. happycyclist

    I’ve never heard of rusks before. The classic buttermilk rusks look like dinner rolls/biscuits, and these yummy looking muesli rusks reminds me of biscottis. Are the muesli rusks soft or crunchy? They do look very good with coffee! Thank you for sharing.

  3. Sam

    HI – rusks are very dry and hard and crunch. perfect to dunk into your tea or coffee or eat straight up. It is similar to a biscotti in that is twice baked although the second bake is more of a drying out process. You can cut the rusks into fingers whatever size you prefer. Muttermil rusks are rolled into balls and packed together in a tray and you break these apart hence the shape

  4. Sam

    Its a pleasure and I hope you enjoy the beskuit 🙂

  5. Hi Sam, do you know if I can substitute the buttermilk with plain yoghurt? I’ve recently moved to Mauritius and can’t find buttermilk anywhere.

  6. Marguerite Janse van Rensburg

    Made this and loved it!! Thank you

  7. Hi Sam, thank you for this recipe! They are absolutely delicious. I only used 1 cup of sugar and they were sweet enough. And added a sprinkle of cinnamon which was quite a tasty addition. So enjoy your blog – thank you for sharing your recipes with us X

  8. JANIS MACMILLAN

    Thank you for this delicious recipe! Quantities and times are absolutely perfect x

  9. Sam

    Hi Janis, I’m so pleased you liked this recipe.

  10. Sam

    I’m so glad you enjoyed these runsks Wendy.

  11. Hi Sam thank you very much for sharing your recipe. I love it.

  12. Sam

    Hi Isabella, I’m glad you like it and its a pleasure.

  13. Hi Sam. Thanks for this recipe. The rusks look delish and I’m about to try it. What ratio of cake flour & baking powder (and maybe some bicarb?) can I substitute for the self-raising flour? Thanks! Gina

  14. Sam

    HI Gina – you could probably just swap it out. So whatever the flour is used SR instead and omit the baking powder. Rusks aren’t supposed to rise much like a cake so I have not tested this recipe out using SR flour. Always best to stick to the recipe as I have tested it.

  15. I tried this recipe yesterday. I didn’t have raisins and sultanas so I used dried cranberries instead. The rusks came out perfect – they were delicious! Thank you so much Sam for creating and sharing this recipe!

  16. Sam

    Thank you so much and it’s a pleasure. I’m glad you enjoyed the rusks

  17. Absolutely outstanding recipe. Best muesli rusks ever. I am so pleased that I now don’t need to import them from SA and I think they are better than Oumas.

  18. Sam

    Thanks for the comment Gill and I’m so glad you liked the recipe 🙂

  19. Haven’t tried it yet but am about to as I loved for many years in SA. Having read your reviews I’m a bit confused with one if your answers when someone asks about SR flour??? You reply that you weren’t sure because you’ve never done it with SR flour but the recipes says 500g SR flour … unless I’m going mad ?. Could you clarify this as I want to try them today. Thanks Jane

  20. Sam

    Hi Jane. The recipe is correct as is and I used self-raising flour. I apologise that the comment was confusing. I think I meant to say I had only tested it with SR flour and no other. Thanks
    Sam

  21. Hi Sam thanks for getting back re: SR flour debacle. I am busy making them right now, but put my oven on at 160 C FAN as I always assume that when people put recipes it usually means normal oven. Having watched them bake and putting the foil on as you suggested, they are still pale and not quite clean when a knife inserted. I have popped them back in for five more mins and turned up the oven realising that maybe you meant 180 fan. Can you let me know. This is always a confusion with recipes! I find it all the time. I’ll let you know the result! x Jane

  22. Sam

    Hi Jane, I tested this recipe at 180C so I think 160 is too low for baking. I do mostly bake on a conventional setting but with both my fan ovens they are very similar temp wise fan forced or not. You would need to know your oven. If you normally bake at 160C fan forced for recipes requiring 180c then Im not sure why my recipe didn’t work. I myself have made them 4 times and have had several comments from people who have made these and the recipe worked out perfectly. My recipe is exactly as I have written it with self raising flour and baked at 180C. Im sorry it was so complicated for you.
    Sam

  23. HI Sam, thanks for getting back and it’s a weekend too! I cooked them a bit longer and they seem to have come out lovely. I’m going to put them in to dry overnight – I’m thinking to just do the same temperature you suggested because quite frankly, I think my oven is the same either way (fan or convection). I’ll let you know the verdict 😉
    Best wishes Jane

  24. Roaring success, Sam. Had two with my coffee this morning. From now on I’ll just do them in a 180 fan. I wish you had a facility to send a photo especially the tin I’ve put them in. It’s one my daughter bought me and she always calls me “blom” instead of “mom” and it’s written on their. Thanks Sam, I’m going to try a few of your other recipes now!

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