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Muesli rusks

Ingredients 8
Servings 24
Time 20 mins


  • 500
    self-raising flour
  • 5
  • 5
    baking powder
  • 250
    brown sugar
  • 390
    basic muesli
  • 1
  • 250
  • 250
    butter - melted


1 hr + 4-6 hours drying time in the oven

For the basic muesli recipe, click HERE

Preheat the oven to 180 °C.

Grease a deep roasting dish.

Sift the flour, salt, baking powder and sugar into a large mixing bowl.

Stir in the muesli.

Beat the egg and buttermilk together, and then add the melted butter.

Combine the wet and dry ingredients to form a soft dough. The dough should have a dropping consistency.Spoon into the prepared roasting dish and bake for 1 hour.

Remove from the oven and turn the oven temperature down to 110 °C.

Allow to cool in the dish for about 20 minutes before turning out onto a cooling rack to cool completely. Cut into rusks.

Place the cut rusks onto a cooling rack and return to the oven for a further 4–6 hours until completely dried out.

Enjoy every time you make a cuppa.

Recipe extract from 'Everyday' by Lisa Clark, published by Penguin Random House South Africa.

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Also try: 

Low carb orange, poppy seed and almond rusks

Pre-heat the oven to 180°C. Line a 18cm x 18cm square tin with baking paper. Place the butter and xylitol in a saucepan. Heat over low heat until melted. Allow to cool. Combine with the rest of the ingredients and mix until smooth. Pour into the prepared tin and smooth out the top.




Pasta e Piselli

2020-02-21 10:48
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