Get dunking with delicious rusks

Rusks are beloved by South Africans from all walks of life. Rustle up a batch of these sweet treats to dip into your favourite hot beverage

DECADENT BREAKFAST RUSKS

This luxury version is packed with breakfast punch, from oat bran to coconut shavings and breakfast cereal – everything you need to start the day with a bang.

MAKES ABOUT 48 RUSKS PREPARATION: 20 MIN BAKING: 45-50 MIN DRYING: 6-7 HOURS OR OVERNIGHT

◗ 500g butter, melted

◗ 500ml (2c) plain full-cream yoghurt

◗ 2 eggs

◗ 1kg self-raising flour

◗ 250ml (1c) light brown sugar

◗ 5ml (1t) salt

◗ 15ml (1T) baking powder

◗ 250ml (1c) each oat and wheat bran

◗ 500ml (2c) bran breakfast cereal, crushed

◗ 250ml (1c) desiccated coconut shavings

◗ 125ml (½c) flaxseed

◗ 125ml (½c) each raisins and dried cranberries

◗ 100–200g mixed nuts, roughly chopped

Preheat the oven to 170°C. Thoroughly grease three medium bread tins with nonstick spray. 1 Beat the melted butter and yoghurt until well combined. Add the eggs and beat again until well combined.

2 Put the rest of the ingredients in a large mixing bowl and mix lightly. Make a well in the middle and add the yoghurt mixture.

3 Mix well with a wooden spoon – if it gets too dense, use your hands to mix the dough.

4 Break walnut-sized balls of the dough and arrange snuggly in a single layer in the bread tins. Bake for 45-60 minutes or until light brown and cooked – a testing skewer inserted into the middle must come out clean. Leave for 10 minutes in the tins to cool.

5 Turn the oven temperature down to 60°C and put the oven fan on. Remove from the tins and break into individual rusks.

6 Arrange the rusks in single layers directly on the oven racks and dry for 6-7 hours or overnight. Remove from the oven, leave to cool and store in an airtight container.