Stork’s got you covered! Instead of sticking to standard buttermilk rusks, here are exciting variations to inspire your rusk game.
The French have their croissants, and South Africans have their rusks. The promise of a steaming mug of coffee or tea paired with the dunkability of a well-made South African rusk is incomparable. Rusks are a daily staple in South African households and are part of a teatime tradition passed down from our ancestors. Rusks were useful in preserving bread in the late 1960s, especially when travelling long distances without refrigeration. Affectionately referred to as a biskuit, this slightly sweet, twice-baked treat is simple and easy to whip up. Here are exciting ideas and tips to inspire your next batch of rusks:
Banana Bread Rusks
Can’t figure out what to do with overripe bananas? Transform them into banana bread rusks! Tip: If you only have under-ripe bananas, don’t stress about it. Just place the bananas on a tray in their skins, and bake at 180°C for 15-18 minutes, until the bananas are blackened on the outside and soft on the inside. Packed with sweet banana loaf flavours, these toasty hunks of dunking joy are ready for teatime!
Buttermilk Rusks
You can never go wrong with classic Buttermilk rusks. The smell that wafts out of the kitchen as these scrumptious biscuits bake will coax the entire family out of bed! Tip: To prevent over-browning, loosely cover the rusks with tin foil. Find the full Stork recipe here.
Waffle Rusks
Is it a waffle? Is it a rusk? Nope. It’s the best of both worlds! It looks like an actual waffle with a rusk texture. You cook the batter in a waffle machine, drizzle the waffle in syrup and set it aside to dry into a rusk. The best part, though, is that apart from enjoying the waffle rusk with tea, you could break it into bite-sized pieces and add it to ice cream for an extra crunch.
Cinnarusk
Cinnaarusks are for rusk addicts that can plough through an entire batch with no scruples. With a sinfully delightful rich crust and hints of cinnamon, this biscuit is ideal for cold weather. Don’t say this out loud, but you could even have this rusk ‘undunked’. It is that perfect as is.
Granola and cranberry Rusks
For a healthier alternative, add granola and cranberries to the mix. You could always have this biscuit with a ‘good morning’ cuppa coffee to get you on your merry way during the week. Pop the rusks into the kids’ lunchboxes, as the cranberries add just the right amount of sweetness and act as a superfood throughout the school day.
Muesli Rusks
Muesli rusks are nourishing, healthy and filling. You can add seeds, honey and coconut to the mixture to enhance the flavours. Tip: Remember to dry the rusks out for about 10-12 hours overnight.
If you’re looking to impress family & friends with your baking prowess, explore Stork’s baking recipes for inspiration. Where there is a whisk, there is a way! Have fun making and baking with Stork.
