(Makes about 72 rusks)

6 x 250 ml (780 g)       cake flour

60 ml                           baking powder

5 ml                             salt

125 ml (100 g)             soft brown sugar

250 ml (150 g)             sunflower seeds

250 ml  (100 g)            coconut

3 x 250 ml (500g)        good quality muesli (I used Carb clever Coconut and vanilla muesli from Woolworths)

400 ml (400 g)             melted butter

400 ml                         buttermilk

180 g                           honey

2                                  eggs


  • Preheat the oven to 180 °C.
  • Mix the flour, baking powder, salt, brown sugar, sunflower seeds, coconut and muesli together in a large bowl.
  • Mix the melted butter, honey and buttermilk together. Add the beaten eggs and mix well.   
  • Add to the dry ingredients and mix gto make a firm dough.
  • Press the dough into a well-greased large baking sheet (50cm x 35 cm).
  • Bake for about 25 minutes and then remove from the oven and cool for at least 10 minutes – it cuts better if lukewarm
  • Cut into slices and spread them in a single layer on two large baking sheets, with enough space between them for air to circulate and to dry the rusks.
  • Dry out in the oven at 80 °C for about 4 hours, turning the rusks every hour.




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