There’s something deeply comforting about a proper rusk moment — that satisfying snap, the gentle dunk, and the way it softens just enough in your coffee or tea before you take that perfect bite. If you grew up loving a traditional South African rusks ritual, then you already understand the magic. And if you didn’t? Well, welcome. You’re about to.
This Peanut Butter Rusk recipe is my playful little twist on a proudly South Africa favourite. We’re keeping the classic dunkability (non-negotiable), but adding that nutty, toasty peanut butter richness that makes you pause mid-sip and go, “Oh. Oh yes.” It’s familiar, but with a wink.
We’ve had the festive indulgence of the Milk Tart Rusk, with its cinnamon-kissed nostalgia. The homely sweetness of the Malva Pudding Rusk, rich and comforting. The bold crunch of the Crunchie Rusk, packed with bite and personality. Then there’s the chocolate coconutty Romany Cream Rusks, Choc Banana Rusks and Hot Cross Bun Rusks (yes, I like to think that I am doing the Lord’s work). But today we’re keeping it traditional but still nostalgic with this Peanut Butter Rusk recipe.
For those new to the rusk world: rusks are twice-baked, which gives them their signature crunch and long shelf life. They’re sturdy. Dependable. The kind of bake you keep in a tin on the counter “just in case” — and somehow the tin is always mysteriously half empty. Coincidence? I think not.
This recipe is part of my ongoing rusk series — a delicious little adventure that my community has enthusiastically (and very vocally) jumped into. The requests have been rolling in, and honestly, it’s been such fun seeing which flavours get everyone excited. From classic to creative, we’re working our way through them one crunchy batch at a time. Peanut butter was high on the list, and once you taste these, you’ll understand why.
What I love about this version is how beautifully the peanut butter flavour carries through without overpowering that traditional rusk texture. They’re crisp, golden, and made for dunking — because let’s be honest, eating a rusk without dunking it feels slightly rebellious.
So pop the kettle on, preheat that oven, and let’s add another chapter to this ever-growing rusk story. It’s crunchy, it’s nutty, and it’s ready for its coffee break debut.
Equipment
- 1 23 x 33cm baking tray
Ingredients
- ¾ cup salted butter softened
- 1 cup smooth or crunchy peanut butter separated
- 1 cup light brown sugar
- 2 large eggs
- 2 tsp vanilla paste or essence
- 2 cups regular flour or cake flour
- ½ tsp baking soda
- ½ tsp fine sea salt
- ¾ cup milk
Instructions
- Preheat the oven to 175℃/347℉ and line a 23x33cm tray with cooking spray and set aside. Note: no need to line with baking paper, cooking spray should be enough to allow a smooth release once sectioned.
- In a large bowl, whisk softened butter and 2/3 cup peanut butter together. Once combined add sugar, eggs, vanilla paste. Whisk until fully combined.
- Add the flour, baking soda and salt. Whisk until roughly combined and add milk. Whisk until fully combined but do not overmix.
- Spread the batter into the the prepared baking tin and even out the surface. Warm the remining 1/3 cup peanut butter in the microwave and add dollops on top of the batter. Use a knife or chopstick to roughly swirl the peanut butter batter together. Bake for 45 minutes. Note: the peanut butter that's layered on top will not fully harden during the drying process, so I prefer for there to not be too much peanut butter exposed on the surface of the batter but this depends on your personal preference.
- Allow to cool down to the point where you can handle the tray with your bare hands. Using a serrated knife, mark 8 rusks on the width and 4 rusks on the length, yielding 32 rusks.
- Drying: Preheat the oven to 90℃/194℉. 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 or wooden spoon, and dry for 6 hours or until fully dried (overnight can also be an option). Note: the rusks must be fully dried otherwise they'll slowly start to soften and stale.
- Once she's fully dried it's time to make that warm cup of coffee and get dunking!
Obsessed with making these my toddler loves them – just made some and added raisins and wow they are amazing