Skip to Content

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

Yield: 80 Servings
Prep Time: 15 minutes
Bake Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes

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


  • 2 1/2 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


    1. Pre-heat the oven to 160 deg C (325 deg F) – spray two baking sheets with cooking oil
    2. 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
    3. Add the beaten Eggs to the Milk mixture
    4. Sift together the Flour, Baking Powder and Salt – add to the Milk mixture and mix until well combined – it is quite a sticky dough
    5. 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 )
    6. 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
    7. Once dried out, leave to cool completely and keep in an airtight container (rusk or cookie tins are best)
Nutrition Information
Yield 80 Servings Serving Size 1 Rusk
Amount Per Serving Calories 139Total Fat 6gSaturated Fat 1gTrans Fat 1gUnsaturated Fat 4gCholesterol 10mgSodium 279mgCarbohydrates 19gFiber 1gSugar 5gProtein 2g

Nutrition value is not always accurate

Did you make this recipe?

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

Keep in a sealed container or a Rusk tin.

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Wednesday 29th of March 2023

Very nice


Tuesday 20th of October 2020

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


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.

Senka I

Thursday 12th of September 2013

Hi,We’ve recently launched the website It’s a search engine that aims to gather all the best recipes from US websites and blogs in one place. is part of the world’s second largest family of recipe sites, with sites in 37 countries and hundreds of thousands of visitors every week. We’ve noticed that you have a lot of great looking recipes on your blog that we would love to feature on our site. To read more about how it all works and to sign up with your blog, please visit: or send us an email on We look forward to hearing from you!

Kind regards,Senka

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe