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
Scale

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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9 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

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