Ouma’s recipes are always the best and I’m a sucker for a good rusk, so thank you Ouma Lilla!

Also, I didn’t even plan this but (life is weird) the day I posted this recipe on Instagram it happened to be ouma Lilla’s daughter’s birthday so, Louise, happy birthday! I hope this puts a smile on your face and brings back all the beautiful memories you shared with your mom 🤍🕊️

Rusks are similar to biscotti, for those who have never tried them before. They’re delicious as is and even better when dunked in some coffee or tea.

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.

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.

Check out the quick video below the recipes to see what you’ll be making!

Ouma Lilla's Rusks

  • Servings: 2 Trays/30cm x 40cm x 5cm deep
  • Difficulty: Easy
  • Print


  • 1kg self-raising flour
  • 2 tsp baking powder
  • 5 cups/200g wheat bran
  • 1 cup/115g granola (your favourite brand)
  • Pinch of salt
  • 3 cups raw almonds, roughly chopped (use as much as whatever nuts, seeds and or dried fruit you’d like)
  • 2 extra-large eggs
  • 500g butter
  • 500ml buttermilk
  • 1.5 cup/325g sugar
  • Directions

    1. Melt sugar and butter together in a small bowl.
    2. Mix dry ingredients in big a big bowl, add butter milk, eggs and sugar mix and mix well until sticky.
    3. Knead like bread until the batter no long sticks to the sides of the bowl or on your countertop, if you don’t have a extra large mixing bowl. Split mix in half and bake half of the batch in a black pan. Cut the dough with a knife/pizza cutter before you bake them. Then bake the second batch in another large rectangular oven pan for 40-45min on 180° Celsius
    4. Separate the rusks and spread evenly on your tray and bake at 90° Celsius for 1-2hrs until they’re fully dry (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).
    5. Place the dried rusks in an airtight container – they’ll honestly last for months if stored correctly. Enjoy!

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