Ouma Lilla’s Rusks are truly a beloved South African treat, and anyone who appreciates a good rusk will instantly understand why Ouma Lilla’s rusks recipes hold such a special place in many hearts. Ouma Lilla’s rusks, much like biscotti, are twice-baked bread snacks that offer a perfect crunch and a comforting flavor that is unmatched. I have a particular soft spot for Ouma Lilla’s rusks, and thanks to Ouma Lilla, the tradition continues with recipes that never fail to impress. If you enjoy the warmth of dunking something crisp into your coffee or tea, Ouma Lilla’s Rusks are the perfect companion.
It’s quite serendipitous that the day I shared this recipe on Instagram coincided with the birthday of Ouma Lilla’s daughter, Louise. So, Louise, happy birthday! May this gratitude for Ouma Lilla’s Rusks bring a smile to your face and revive the beautiful memories you have shared with your mother. The significance of these rusks goes beyond just taste; they embody family, tradition, and the sustaining love that passes through generations. Ouma Lilla’s Rusks are more than a recipe—they’re a heartfelt connection to South African heritage.
For those who may not have tried Ouma Lilla’s Rusks before, they may be familiar with biscotti—those Italian twice-baked cookies that offer a crisp texture. Ouma Lilla’s Rusks share a similar texture but come flavored in ways that deeply resonate with South African culinary culture. The rusks are ideal as a snack, especially when dunked into tea or coffee, softening a touch while retaining their satisfying crunch. This makes them an ideal treat for both everyday moments and special gatherings.
The story behind Ouma Lilla’s Rusks is firmly rooted in South Africa’s rich cultural tapestry. These rusks originated from the Dutch settlers of the 17th century who first brought their baking methods to the Cape of Good Hope. Over time, rusks evolved to fit local tastes and available ingredients, becoming a staple in South African kitchens. Originally, these rusks were practical creations made from leftover bread dough—twice baked to ensure durability. They were perfect for long journeys and suited to the country’s warm climate where fresh bread would not last as long.
Thanks to Ouma Lilla’s timeless recipe, these rusks have endured through generations and stay embedded in South African homes, symbolizing comfort, heritage, and warmth. Each bite is a reminder of simpler times and the joy of sharing wholesome baked goods with loved ones. The widespread love for Ouma Lilla’s Rusks today is a testament to their quality, taste, and cultural significance.
In conclusion, Ouma Lilla’s Rusks are not just about the delightful crunch and flavor; they evoke memories, family bonds, and the rich history of South Africa. Whether you are a newcomer or a longtime fan, making and enjoying these rusks is a way to honor tradition and savor a piece of South African culinary history. So go ahead, grab your favorite cup of coffee or tea, and enjoy the comforting crunch of Ouma Lilla’s Rusks—you’re in for a treat that transcends generations and tastes like home.
This recipe and story are a perfect tribute to Ouma Lilla’s legacy and the joy of sharing comforting homemade treats with family and friends.
Over time, the recipe evolved to include buttermilk or sour milk, which helped preserve the rusks and gave them their characteristic tangy flavor. Today, South African rusks are enjoyed by people of all backgrounds and are often dunked in coffee or tea, a tradition that harks back to their early days when they were used to soften hard bread for easier consumption.
Please note: I split the rusk dough into 2 large metal pans. Each were 30cm x 40cm x 5cm deep. Also, depending on the season or humidity in your home, the rusks might start to soften after a week or so if it’s not kept in an airtight container. If this happens, feel free to just pop them back into the oven for an hour or so at 90 degrees celsius. You’ll remove any unwanted moisture in a jiffy and they’ll taste as if you’ve just baked a fresh batch.
Ouma Lilla's rusks
Ingredients
- 1 kg self-raising flour see note 1
- 2 tsp baking powder
- 5 cups/200 grams bran wheat see note 2
- 3 cups/355 grams almonds see note 3
- 1 cup/115 grams muesli see note 4
- 2 large eggs
- 500 grams butter melted, see note 5
- 500 ml buttermilk
- 1 ½ cups/325 grams sugar
- ½ tsp salt
Instructions
- Melt sugar and butter together in a small bowl.
- Mix dry ingredients in an extra large bowl, add melted butter, buttermilk, and eggs and mix well until mostly combined.
- Tip onto a clean working surface and knead until the batter is well combined.
- Split the dough between two steel ovenproof pans. Note: there's no need to line the tray with butter or cooking spray. Cut/section the dough with a knife before you bake them for 40-45min at 180℃ / 356℉. Note: you can cut them as small or as big as you prefer them. You can bake in batches or simultaneously, depending on your oven rack setup.
- Cut/section the baked rusks again, loosening them and carefully break the pieces apart. Spread evenly on a tray and bake at 90℃ / 194℉ for 2-4hrs or until they’re fully dry. Note: don’t fully close the door of the oven, just place a dry cloth in between the oven door and the oven to allow additional moisture to escape.
- Place the dried rusks in an airtight container. If might start softening over time, if so, just pop them back in the oven to dry out for an hour or so and you're good to go!
Video
Notes
- Flour: add an additional 3tsp baking powder if you're using all-purpose flour/cake flour.
- Bran wheat/digestive bran: is naturally high in fiber and very low in sodium. Digestive bran consists mainly of the outer layer of the wheat kernel. Added to food it provides a convenient way of increasing insoluble fiber intake.
- Nuts: I like pre roasting the almonds before adding to the batter but this depends on your personal preference. You can use whatever nuts (or dried fruits) you like but I prefer using almonds only.
- Muesli: You can use whatever muesli mix you prefer, just note that some muesli's weigh more than others deepening on what the muesli consists of. But 1 leveled cup of muesli will weigh between 115 and 125g. This won't break the recipe so don't worry too much about how much muesli you use.
- Butter: you can use salted or unsalted, I use salted. The additional 1/2 tsp salt with the salted butter is perfect for me but salt to your taste.
- Tray size: this dough delivers enough for 2 trays which were 30cm x 40cm x 5cm deep.
- Substitutions: For those of you who need dairy, egg and gluten free options I'd recommend, 1/3 cup flax eggs as an egg substitute. For the dairy, lactose free milk and acid (lemon juice/vinegar) mixture. You can feel free to use any gluten free flour, but I would then increase the baking powder amount by 1 tsp.
Smaaklik, heerlik en lekker !! Thanks for sharing