Find us on Facebook

Find us on FacebookWe announce new recipes on our Facebook group, and share titbits about our cooking.

Visit our Facebook Group

All Bran Beskuit (Rusks)

in

Two or three rusks and a hot drink can replace a meal, especially if the rusks are made from ingredients that are high in fibre, such as All Bran.

Ingredients

  • 500g butter
  • 1¾ cups sugar
  • 2 cups (500 ml) buttermilk
  • 1 teaspoon lemon juice
  • 3 large eggs
  • 1 kg self-raising flour
  • 2 teaspoons baking powder
  • 1 teaspoon (5ml) salt
  • 6 cups (240g) All-Bran wheat flakes
  • 1 ¼ cup (100g) uncooked oats
  • ½ cup (100 gram) chopped pecan nuts or chopped almonds
  • Optional: Reduce All Bran to 4 cups and add 2 cups of muesli

Ingredients

  1. Melt the butter and let it cool down.
  2. Beat eggs, sugar and buttermilk into the melted butter.
  3. Sift the self-raising flour, baking powder and salt together.
  4. Add All-Bran, uncooked oats and pecan nuts.
  5. Add wet ingredients to dry ingredients.
  6. Ladle in a large oven pan (330 x 280 mm), lined with foil or baking paper.
  7. Bake for 25 minutes in an oven of 200°C. Reduce the heat to 180°C for another 25 minutes or more, until golden brown.
  8. Cool slightly before turning the tin out and let it cool down.
  9. Slice into slices and then cut into fingers. Place on a drying rack and dry in oven at 80°C until the rusks are dry, crunchy and brittle.
  10. After they cooled down, place in an air tight container.

Dunk the rusks in a hot drink and eat.

Comments

Submitted by Sandy (not verified) on 11 Oct 2010.

I would like to make this recipe. Please can you give me the cup measurement for 1 kg self raising flour.

Submitted by Marietjie Swart (not verified) on 13 Oct 2010.

Hi Sandy,

1 kg works out to 7 x 250 ml cups

It's easy in South-Africa where selfraising flour is sold in 1 kg packages, but in New Zealand selfraising flour is sold in 1.25 kg or 1.5 kg packages which means you have to measure or weigh it :-)

Submitted by Stefan (not verified) on 16 Mar 2011.

After adding the wet and dry mix, do you knee it or mix it with a wooden spoon , and what will the texture be like before adding it into the pan.

Thanks,
Stefan

Submitted by Anonymous (not verified) on 20 Apr 2011.

Hi Stefan..... You would only knead dough when it contains yeast. This mixture you can just mix with a wooden spoon, your hands, or the Y-tool if you have a Kenwood Chef.

Submitted by Marietjie Swart (not verified) on 22 Apr 2011.

Thank you for that, Anonymous. I must have missed Stefan's question. I usually use a spoon to mix it - that is why in the recipe we've used the term "Ladle in a large oven pan" - meaning spoon into a large oven pan"

Submitted by Vanessa (not verified) on 27 Apr 2011.

This recipe is an old family favourite, one of the best, beware they do not last long, so rather make 2 batches while you're at it. Even the kids love it. We sometimes only make it with the aal bran and not the nuts etc. I have also added dehulled sunflower seeds.

Submitted by candice (not verified) on 26 Jul 2011.

I love this recipe i normally exchange the pecan nuts with shredded cocount very yummy.

Submitted by Vee (not verified) on 17 Nov 2011.

could you please tell me how much in kg does this recipe make from this one batch ?

Submitted by Marietjie S (not verified) on 17 Nov 2011.

I do not know - I am sorry. It is quite a large batch.

I think it will yield between 1.5 kg and 2 kg, as it is similar to this recipe:

LEKKERSTE BESKUIT IN DIE LAND-KOMPETISIE
Algehele wenner: Erina Roux, Pretoria
Rooi Rose – 7 Augustus 1996

All Bran-en-Sonneblomsaadbeskuit
(Lewer sowat 1.5 – 2kg beskuit)

500g (500ml; 2k) botter
500ml (2 k) Clover karringmelk
15ml (1 groot e) vanieljegeursel
840g (6 x 250ml; 6 k) Wonder Bake koekmeelblom
50ml (3 groot e + 1 t) bakpoeier
7ml (1 t + 0.5 t) sout
300g (375ml; 1.5k) suiker
750ml (3 k) All Bran, effens fyngedruk
250ml (1 k) sonneblomsaad

Voorverhit die oond tot 180C. Smeer 2-3 broodpanne, afhangende van die grootte van jou panne.
Smelt botter en laat effens afkoel. Roer karringmelk en vanieljegeursel by.
Sif meel, bakpoeier en sout saam. Voeg suiker, All Bran en sonneblomsaad by. Meng goed.
Voeg bottermengsel by droe bestanddele en meng deur. Dit vorm ‘n redelike stywe deeg.
Vorm bolletjies en plaas teen mekaar in die gesmeerde panne.
Bak sowat 45 tot 60 minute of tot ‘n toetspen skoon uitkom.
Laat afkoel, breek bolletjies van mekaar los en pak op bakplate. Droog uit teen 100C.
Pak in lugdigte houers. Verseel tot benodig

Submitted by Michele (not verified) on 31 Jan 2012.

Hi, I just saw this recipe and would love to try it, however, we moved to Madrid last year and now we cannot find some ingredients - I was wondering if you would be able to recommend a substitute for "buttermilk/karringmelk", it is not something that you are able to buy in Spain at all.

Submitted by Marietjie S (not verified) on 1 Feb 2012.

Lovely to hear from you Michele! You could experiment by using yoghurt. Or you can make 2 cups of cultured buttermilk by adding 2 tablespoons of lemon juice or vinegar plus enough milk to make 2 cups and leave it to stand for 5 minutes. Good luck and let us know about your results!