Beskuit or Rusks

‘Beskuit’ is similar to the Italian biscotti but in a different way. They are known as rusks, because of their dry nature. Rusks are made from sweet dough and cut into slices or fingers after baking, then slowly dried out in an oven. The way to eat a rusk is to dip it in a warm drink; the traditional way is with a fresh cup of coffee, tea or rooibos tea. Especially in the morning! A cup of coffee and rusks can take the place of breakfast or any meal for that matter.
What better way to treat your overnight guests in the morning than with a tray of coffee and rusks after they have woken up but still in bed? Heavenly ……

Boerebeskuit or Farmers Rusks

This is the original way of making rusks and is known as the King of rusks. These are sweetened, leavened yeast chunks, delicately flavoured with anise seed, or without, then baked, broken into pieces, and dried.

Buttermilk Rusks

Buttermilk Rusks, Buttermilk Weskuit, Karringmelk Beskuit,

Buttermilk is a plain white rusk and is a popular flavour.

Wholemeal Rusks

Wholemeal rusks are high in fibre and ideal if you do not like raisins and seeds in your rusks.

Breakfast Rusks

These rusks can replace a meal; it is high in fibre and packed with sunflower seeds, coconut and raisins.

Cranberry and Pumpkin Seed Rusks

A modern flavour combination. The green pumpkin seeds and the red cranberries look and taste great together.

Bran and Fruit Rusks

Bran filled rusks with mixed dried fruit, sultanas, currants, lemon peel, raisins and apricot, with a hint of cinnamon. This is a piece of fruitcake in a rusk.

Gluten Free Breakfast Rusks

This is crunchy, nutty and great for dunking in a mug of coffee or tea, anytime of the day. This recipe uses oats, which can be a problem for some gluten intolerant people.

Sugar Free Health Rusks

We bumped up the fiber and replace the sugar with a sweetener. These rusks taste like the real thing, crunchy and laps up your coffee when dunked.