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Easy Milk Rusks

Easy Milk Rusks is a delicious breakfast or teatime treat. Dunk in your coffee or tea and enjoy !

Easy Milk Rusks

This week it seems I am on an Easy recipe run! I made these Rusks as a quick treat which we could keep on hand for a few days.

Well, a few days, were actually only two days and they were all gone ! I have always loved Rusks, most flavors, especially chunky Buttermilk, but this was my first go at baking them myself.

No kneading and no waiting for the dough to rise – just my thing.

This recipe was shared by a reader of a local popular magazine many years ago, which was later part of a round-up of the magazines best recipes received from readers.

And I definitely agree on this recipe – as well as a few others which have become favorites with our family.

More coffee/tea time treats you might like:

Easy Milk Rusks

Easy Milk Rusks

Easy Milk Rusks

Linda Nortje
Easy Milk Rusks is a delicious breakfast or teatime treat. Dunk in your coffee or tea and enjoy !
4.43 from 19 votes
Print Recipe Pin Recipe
Course Breakfast / Brunch
Cuisine South-African
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 80 Servings
Calories 139 kcal

Ingredients
  

  • 2 ½ cups Milk
  • 2 cups Sugar
  • 500 grams Margarine or unsalted Butter
  • 3 extra-large Eggs beaten
  • 1.5 kg Self-Raising Flour ( 3.3 pounds )
  • 1 TB Baking Powder
  • 1 t Salt

Instructions
 

  • Pre-heat the oven to 160 deg C (325 deg F) – spray two baking sheets with cooking oil
  • Place the Milk, Sugar and Margarine (or Butter) in a medium saucepan – heat until the Margarine (or Butter) has melted and the Sugar has dissolved – remove from heat and let cool completely
  • Add the beaten Eggs to the Milk mixture
  • Sift together the Flour, Baking Powder and Salt – add to the Milk mixture and mix until well combined – it is quite a sticky dough
  • Press into the two prepared baking sheets – bake 30 minutes until a tester comes out clean - decrease the oven temperature to 100 deg C ( 200 deg F )
  • Cut into pieces and dry out at 100 deg C (200 deg F) for about 2 hours ( leave the oven door slightly open ) - you may need more baking sheets, as the Rusks would dry out quicker when spaced
  • Once dried out, leave to cool completely and keep in an airtight container (rusk or cookie tins are best)
Nutrition Facts
Easy Milk Rusks
Serving Size
 
1 Rusk
Amount per Serving
Calories
139
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Cholesterol
 
10
mg
3
%
Sodium
 
279
mg
12
%
Carbohydrates
 
19
g
6
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Keep in a sealed container or a Rusk tin.

4.43 from 19 votes (18 ratings without comment)
Recipe Rating




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Christiaan

Wednesday 29th of March 2023

Very nice

Jen

Saturday 2nd of April 2022

A bit sweet, if you put a teaspoon of vinegar in the milk it’ll make it more like buttermilk. I also had to dry mine overnight at 100 degrees to get them dry not just 2 hours.

Bev

Tuesday 20th of October 2020

This looks like my ‘go to’ recipe in future!

Bev

Tuesday 27th of October 2020

Well I made them! Oh my good. Divine. Best ever. Got 88 rusks. Now everyone I know is making them!!!

Mel@Mellywood's Mansion

Friday 13th of September 2013

Hey I like that, they would be perfect for my little 2 although all of them would eat and I'm getting an oven most likey this week! Yay

Danni Baird

Thursday 12th of September 2013

YOu knew I have to have a peek today!! These sound a little bit like a cross between biscotti and scones...which I love! Pinning to try! (I love that the ingredients are basic and always at hand.

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