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Dunking Pumpkin Rusks

Dunking Pumpkin Rusks are a South-African traditional tea time or breakfast treat – similar to biscotti, but not the same !

Dunking Pumpkin Rusks ~ Dunk them into your coffee or tea for breakfast or tea-time and enjoy Fall's best flavor #Rusks #PumpkinRecipe #Biscuits #Beskuit #PampoenBeskuit

I made these Pumpkin Rusks a couple of weeks ago already, but somehow, misplaced my recipe.  I did some research on Rusk recipes and created this version.

As I started the recipe, I wrote everything down in order not to forget what I had done ~ figures for me to go lose the piece of paper then !

Fortunately as I was going through some magazines, the paper fell out and I can finally share the recipe with you !  I know a few of you have asked me about it already, well… here we go …

More South-African recipes you might like:

Dunking Pumpkin Rusks

Yield: 60 Servings

Dunking Pumpkin Rusks

Dunking Pumpkin Rusks

Dunking Pumpkin Rusks are a South-African traditional tea time or breakfast treat - similar to biscotti, but not the same !

Prep Time 25 minutes
Bake Time 3 hours
Total Time 3 hours 25 minutes

Ingredients

  • 8 cups Self-Raising Flour
  • 1 TB Baking Powder
  • 1 TB Pumpkin Pie Spice + extra to sprinkle
  • 1 t Salt
  • 1 3/4 cups Unsalted Butter
  • 2 cups Sugar
  • 2 large Eggs
  • 1 cup Buttermilk
  • 1 1/2 cups Pumpkin, cooked, well drained and mashed

Instructions

  1. Pre-heat the oven to 160 deg C (325 deg ) – line two baking sheets with baking paper
  2. Sift together the Flour, Baking Powder, Pumpkin Spice and Salt – add the Butter and mix until it resembles breadcrumbs – add the Sugar and stir through
  3. Beat together the Eggs and Buttermilk – stir in the cooked mashed Pumpkin
  4. Add the Pumpkin mixture to the Flour mixture and mix until combined ( it’s a sticky business ! )
  5. Divide the dough into two and press into the prepared baking sheets – sprinkle with extra Pumpkin Spice – bake 30 – 40 minutes until a tester comes out clean
  6. Remove from the oven – lower the temperature to 100 deg C {200 deg F)
  7. Slice into pieces after a cooling period of 15 minutes – spread out on the baking sheets (you might need more baking sheets now or dry them in batches) – dry out for 2 – 3 hours with the oven door left open very slightly
  8. Remove from the oven, let cool completely and store in an airtight container

Nutrition Information

Yield

60

Amount Per Serving Calories 128.9Total Fat 5.8gSaturated Fat 3.4gUnsaturated Fat 1.8gCarbohydrates 18gFiber 0.1gSugar 7gProtein 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest and tag us at @withablast

Remove from the oven, let cool completely and store in an airtight container.

LINDA

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lovebakesgoodcakes

Tuesday 8th of October 2013

I bet this would be so good with a hot, creamy drink! Pinned these :)

Elaine

Monday 7th of October 2013

What were the size of your baking sheets? Did you leave your oven turned on with the door open for the last step of the recipe, for two or three hours ---really? Could I lower the temp -- to say, 175 F, and leave the door closed? My concern is not wasting energy as much as it is that the temp wouldn't be consistent. Can't wait to try these, thank you! .

Bev @ The Make Your Own Zone

Friday 4th of October 2013

This recipe brought back childhood memories of my mother going to the "Dutch Store" here in my hometown of Grand Rapids, Michigan so that she could buy Rusk. I remember it was really crunchy (probably good for dipping in tea and coffee!)

Mel

Friday 4th of October 2013

I still need o try these yum, they look great

Danni@SiloHillFarm

Thursday 3rd of October 2013

YOU are awesome my friend!! I've been waiting for these ever since you first mentioned them because I love pumpkin! Thank you!!

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