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

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:

• Cinnamon Pumpkin Scone Wedge
• Gingerbread Snacking Cake
• Date and Walnut Bread
• South-African Koeksisters
• Easy Pear Danish Bars

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 mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Cook ModePrevent your screen from going dark

Servings 80 Servings

Calories 139 kcal

Ingredients

  

1x2x3x

• 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.