Spiced rusks for Easter

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Spiced rusks for Easter

In need of a baking project? Try these delicious spiced rusks for Easter (or any time, really), and enjoy the warm scents drifting through the house …


Cooking time: 2.5 hours
Prep time: 25-30 minutes
Difficulty level: Easy

Self-raising flour, 800g
Ground cinnamon, 1 T
Mixed spice, 2 t
Salt, 1 T
Baking powder, 2 t
Butter, 500g, melted
Buttermilk, 500ml
Free-range eggs, 2
Rolled oats, 1 ½ cups
All-Bran flakes, 1 ½  cups
Brown sugar, ¾ cups
Desiccated coconut, ½ cup
Sunflower seeds, ½ cup
Breakfast seed mix, ½ cup
Flaked almonds, 100g
Dried cranberries, ½ cup
Flaked coconut, ½ cup


Preheat oven to 180°C and grease 2 baking trays.
In a large bowl, sieve the flour, ground spices, salt and baking powder. Fold in the seeds, seed mix, coconut, oats, brown sugar, almond flakes, All-Bran flakes and dried cranberries.
In a separate bowl, combine the melted butter, buttermilk and eggs and mix until well combined. Mix into the dry ingredients and stir until a dough comes together.
Transfer the mixture into the baking trays and slice with a knife or cutter if you have.  Bake in the preheated oven for 1 hour, turning the tray half way.
Remove from the oven and cut the rusks again. Reduce the oven temperature to 100°C.
Spread the rusks out on baking trays and return to the oven for a 90 minutes, or until cooked through and dried.  Allow to cool and harden and place in an airtight container.
* Delivers between 60 and 80 rusks, depending on how thick you spread and the width of your cut.

Not keen on baking it yourself? Woolies has got you covered with a wide range of delicious rusks. Shop the selection now.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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