Coconut Rusks – Kick-start your day the coconut rusk way

There are few things as proudly South African as dipping a crunchy rusk into your coffee, having it break and sacrificing your fingers to save that piece from the hot coffee. This Coconut Rusk recipe is no exception. You’ll be dipping lots of these into your favourite cup of coffee or tea every morning or tea time. Coffee and a rusk is the on the go breakfast for the busy individual.

If you have baked rusks with your grandmother as a kid or a veteran baker yourself, you know how much fun it is to bake rusks. Coconut always works well with any baked goods, from cakes, to cookies and now with delicious bran rusks. They are very easy to bake and serves multiple people depending on the size you cut them. Your friends will love these at your next tea-time get-together. They are also perfect for the holidays, at home or out camping. A winning recipe for sure.

Kick-start each day with a cup of coffee and these light and tasty rusks. You will set your alarm earlier to indulge in every bite as soon as possible.

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Coconut Rusks

Recipe by Melissa Jacobs Course: BreakfastCuisine: GlobalDifficulty: Easy

Prep time

15

minutes

Cooking time

1

hour 

Drying Time

±12

hours

Total time

1

hour 

15

minutes

Ingredients

• 1½ cup white sugar

• 1½ cup brown sugar

• 250 g butter

• 150 ml vegetable oil

• 4 cups flour

• 3 cups wheat bran

• 2 cups coconut

• 1 tsp salt

• 500 ml buttermilk

• 2 eggs

• extra coconut

Method

• In a bowl, melt the butter and sugar in a microwave. Add the eggs.
• Add the dry ingredients. Stir in the buttermilk and oil.
• Press the mixture evenly into a greased oven pan. Place in a pre heated oven, 170 °C, for an hour.
• Sprinkle coconut over the warm rusks. Cut the rusks into blocks.
• Place in an oven, 70 °C, with the door ajar, place wooden spoon in the door, overnight to dry out.

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Looking for more baking ideas to make your grandma proud? We have excellent suggestions for you to try, just check out our recipes.