Rooibos Rusks


Rusks are common in South African. It's is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a baby teething food. It's typical to have these on safari for a morning breakfast dunked in coffee or tea before a game drive. This recipe incorporates another South African gem - Rooibos.





  • 7 1/2 cups self-raising cake flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • ¾ cup castor sugar
  • 2 cups butter
  • 2 eggs
  • 2 cups milk
  • 2 tbsp lemon juice
  • 6 Rooibos tea bags

1. Infuse the rooibos teabags with the milk until it bubbles:) and bring it to a boil.

Keep the mixture on medium heat for 10 minutes and let the rooibos infuse into the milk. Make sure that the mixture does not burn, so keep checking. 

 2. Take the milk off the stove and allow the rooibos milk mixture to cool.

3. Mix the dry ingredients.

5. Beat the two eggs together.

4. Take out the tea bags.

5. Add 3 tablespoons of lemon to create the buttermilk.

6.  Melt the butter and allow to cool.

7. Add the wet ingredients to the dry ingredients.

8. Mix the ingredients until you get a nice smooth dough.

9. Place the dough into a baking tray.

10. Bake in the oven for about 40-50 minutes until nice and golden at 350.

11. Cut the rusks while it is still nice and warm.

12. Cut the rusks and place in a baking pan at 200 for approximately 4 hours.

13. Enjoy your homemade rusks with a cup of tea or coffee.