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f you grew up in South Africa, chances are you’ve dipped a rusk into your morning tea or coffee more times than you can count. It’s a ritual. And while there are countless rusk varieties out there — from buttermilk to aniseed — there’s something about the Tennis Biscuits version that hits differently. Maybe it’s the coconut. Maybe it’s the golden crunch. Either way, this homemade take delivers everything you love about the classic, with that extra homemade edge.
This isn’t a complicated bake. If you can melt butter and mix a bowl of dry ingredients, you’re most of the way there. It’s the kind of recipe that feels generous — it makes a big batch, lasts well, and turns your kitchen into a warm, coconut-scented haven. You can use crushed Tennis Biscuits as the base, giving it that signature toasted coconut flavor right from the start. The rest of the ingredients are pantry staples: flour, baking powder, eggs, and a little sugar.
The magic happens in two stages. First, the bake — which gives you that soft, cakey texture. Then the slow, patient drying out in the oven to transform those slices into the crisp rusks we all know and love. Yes, it takes a little time. But the result? Worth every minute.
Here’s why this version works:
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Texture. The Tennis Biscuits crumbs give a melt-in-the-mouth crunch once toasted — never too dry, but always crisp.
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Flavor. It’s sweet, but not overpowering. The coconut notes from the Tennis Biscuits carry through beautifully. Baking them until they’re a dark golden brown, followed by drying them until the sponge turns a darker golden brown will deliver a Tennis Biscuit-like flavor profile.
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Dunk-ability. No crumbling on the first dip. These rusks hold their shape, soak just enough, and don’t fall apart in your mug (…a total win!).
They’re also highly adaptable. Add nuts, dried fruit, or a handful of seeds if that’s your thing. Leave them plain if it’s not. The Tennis Biscuits Rusks store well in an airtight container for weeks — assuming they last that long.
This Tennis Biscuits Rusk recipe fits snugly into a Sunday afternoon baking session. You’ll get your hands a little dusty, fill your kitchen with comforting smells, and end up with a tin full of golden, dunkable treasures. Perfect for early mornings, road trip flasks, or slow weekend coffees.
Homemade rusks carry something store-bought just doesn’t. They’re a little rough around the edges, sometimes uneven in size — but always full of the kind of flavor that feels nostalgic, filling, and real.
So if you’ve got a box of Tennis Biscuits in the cupboard and some time to spare, this one’s for you.
Above: coat your palms in melted butter and firmly press and spread the the batter into the prepared baking tin.
Above: you want the sponge to bake until it reaches a dark golden colour, the toastier the sponge is the more it’ll resemble the taste profile of a tennis biscuit.
Above: dry for 3-6hrs or overnight at 100°C/204°F until fully dried.
Above: Store in an airtight container for up to 3months (although I don’t think they’ll last that long). If they start softening, you can just pop them back in the oven at 100°C/204°F until fully dried.
Above: Rusks are perfect for gift giving! It’s a tasty, thoughtful and creative way to share the love.
Equipment
- 1 large pan
- 1 23cmx33cm baking tray
- 1 large mixing bowl
Ingredients
- 1 cup plus 1 tsp butter separated, room temperature
- ⅔ cup light brown sugar or any sugar
- ⅓ cup golden syrup
- 1 large egg
- 1 tsp coconut essence optional, see note 1
- 1 cup buttermilk see note 2
- 3 cups cake flour
- 1 tbsp baking powder
- ⅓ cup milk powder
- 1 ½ cups unsweetened desiccated coconut toasted
- ½ tsp fine salt
Instructions
- Start by toasting the desiccated coconut in a large pan. Toast on a medium heat until golden, stirring or flipping continuously. Set aside to cool. Note: Do not leave unattended as it'll start browning very quickly.
- Preheat the oven to 175℃/350℉. Line a 23cmx33cm baking pan with cooking spray or a thin layer of butter. Set aside.
- To a large bowl, add the 1 cup softened butter, sugar and golden syrup together. Whisk until fully combined, about 2 minutes.
- Add the egg, coconut essence, and buttermilk. Whisk until mostly combined, about 1 minute. Note: the mixture will look like it has split but this is normal.
- Add the flour, baking powder, milk powder, toasted dessiccated coconut and salt. Use a spatula to fully combine. The batter will be thick and slightly sticky.
- Melt the remaining teaspoon of butter and line the palm of your hands. Add the batter to the baking tin and firmly press the batter into your baking tin, spreading evenly. Bake for 45minutes or until the edges become dark brown a skewer comes out clean. Set aside to cool.
- Once the sponge has mostly cooled, you can start sectioning the sponge into rusks using a serrated knife. Note: Aim for 4 rusks lengthwise and 7 rusks width wise (this is a personal preference but you can slice them thicker or thinner - it's up to you). The thicker they are the longer they will take to dry.
- Drying: Preheat the oven to 100℃/212℉. Lay the sectioned sponge out onto a baking tray that's been lined with a rack, ensuring the tray isn't overcrowded. Place in the oven, with the door slightly ajar (using a cloth) ,and dry for 2-6 hours or until fully dried. Note: the rusks must be fully dried otherwise they'll slowly start to soften and stale.
- Once they've fully dried. Make yourself a fresh cup of steaming hot coffee and get dunking! Enjoy, tastebud.
Video
Notes
- Note 1 Coconut Essence: Adding the coconut essence naturally intensifies the coconut flavour but this is optional. I've made it with and without and both are delicious.
- Note 2 Buttermilk: add 1 tablespoon vinegar in a 1 cup measuring cup and fill with milk. Stir and allow the mixture to stand for 5 minutes. Then use as desired.
