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Who doesn’t love a good weetbix beskuit? Most of my favourite memories include holidays, families and coffee with rusks. I don’t know why, but that holiday feeling just isn’t the same if I don’t get to start my morning with a good cup of coffee and delicious homemade rusks.
To say I have a favourite rusk type would be a lie, what I do have are many favourite rusk flavours. Since arriving in NZ I realised that buying these off the shelves are a thing of the past and I would have to brush up on my baking skills and make my own.
I considered a few recipes but soon remembered my aunts delicious Weetbix Beskuit recipe, and decided I would give that a go. The traditional South African rusk recipe is jazzed up by adding crumbled up Weetbix to add some extra flavour and texture.
It’s a super easy recipe but be cautious when drying it out, as drying times vary considerably. The best advice I can give is to set a timer for 60 minute increments and at the end of each session taking a piece out and letting it cool down. Then testing it to see if it has enough crunch. Careful to not let it go too long, they will end up being rock hard and in the bin.
Some of my other favourite rusk flavours are:
- Cherry and Walnut
- Tradisionele karringmelk beskuit
- Honey and Muesli rusks
- Coconut Rusks
- Healthy All Bran Rusks
- Malva Pudding Rusks
For other baking recipes visit this page
How to make South African Weetbix Rusks
Preheat the oven to 180 degree Celsius (fan assisted). Take the dry ingredients and mix together in a large bowl. Break the Weetbix into the dry mix. Next, rub the butter into the dry mix using either your fingers or a pastry blender.
If you don’t have buttermilk, mix a tablespoon of lemon juice with 500ml milk and set aside to curdle. Meanwhile, cream together the eggs and sugar until light in colour.
Add the vinegar and buttermilk and stir until well combined.
Add the wet ingredients to the dry and mix into a dough. Pour mixture into lined baking tray and press down until evenly spread.
Bake until golden brown and a skewer inserted into the center of the mixture comes out clean.
Cool slightly before turning out and let it cool down. Slice into slices and then cut into fingers. Place the fingers on baking sheets and dry them out. I dried mine for 3h30 minutes at 100 degrees without the fan.
Finally, enjoy the weetbix beskuit with a warm beverage of your choice. Mine is either a cup of coffee or rooibos tea.
Let me know how you get on 🙂
Weetbix Beskuit (Weet-Bix Rusks)
- 5 cups flour
- 3 cups wheat flour
- 10 ml baking soda
- 10 ml baking powder
- 7 pieces Weetbix Crushed
- 500 g butter
- 10 ml salt
- 500 ml buttermilk
- 2 eggs
- 1 1/2 cups sugar
- 1/2 tbsp vinegar
- Preheat the oven to 180 degrees Celsius
- Mix dry ingredients. Add crushed weetbix. Rub the butter into the dry ingredients using your fingers or pastry blender.
- Whisk the eggs and sugar until light in colour. Add the vinegar and buttermilk and mix until well combined.
- Add the wet ingredients to the dry ingredients and mix to form a dough. Pour into prepared bbaking tray and bake for 20 to 30 minutes until golden and a skewer inserted comes out clean.
- Turn out onto wire rack and let cool.
- Cut into thick fingers and dry out at 100 degree Celsius for about 3 1/2 hours or until desired consistency.