~ Ruskalicious ~
The BEST Traditional South African Rusks taking New Zealand by storm!
~ Made locally in your NZ backyard ~


Ruskalicious is a proudly NZ owned company founded by Melissa and Andries, who together invested their love and passion to craft the perfect mix of ingredients to provide you with the BEST South African Beskuit / Rusks, with a guarantee to bring back fond memories of your childhood or your “ouma’s kombuis” (grandma’s kitchen).

© The Protea Cakery 2018

For those of you who don't know what a true South African Rusk or 'Beskuit' is or entails, let us introduce you to the world of rusks... 

Facts about Rusks

What are rusks?

Rusks, also known as ‘beskuit’ in Afrikaans, is a rustic, rectangular oven-dried biscuit, which is typically served with a hot beverage like coffee or tea.

How are rusks made?

Our rusks are made by combining the finest ingredients sourced locally to form a soft dough, baked to perfection, then broken or cut into chunks or slices. The rusks are then returned to the oven to dry out at a very low temperature.

 

What are rusks made of?

The basic recipe for rusks usually consists of flour, sugar, bran flake cereal, baking powder, salt, eggs, buttermilk, and butter. Rusks can also vary in flavours and may contain nuts, seeds or other sources of fibre.

 

How and when are rusks eaten?

Rusks are usually briefly dipped in a hot beverage such as coffee or tea before being eaten. This delicacy can be enjoyed with every cuppa throughout the day. However, some people prefer to eat their rusk as is – dry. The choice is entirely up to you!

 

How long can rusks last?

If stored in an airtight container, rusks can last for months.

 

Who are rusks for? / Who eats rusks?

Believe it or not, rusks are not just meant for babies while teething… Our rusks are made with love for ALL to enjoy, no matter your heritage or age! Adults and children alike from all around the world!

What is the origin of rusks?  

The family of rusks has evolved from an early Cape settlement staple in the mid-1600s to modern day necessity / delicacy. Over the generations, the family of rusks continued to evolve. The basic boerebeskuit were enriched with raisins, fennel, and anise seeds. After the second World War, many Afrikaners moved to cities and beskuit became a regular household staple.

 

What flavour rusks are there?

Rusks can come in many different flavours. The most traditional flavour is buttermilk flavour. Other popular flavours include: muesli or health, bran or aniseed. Other modern flavours include: chocolate chip & walnut, cherry & pecan, almond & cranberry. The flavour combinations are endless!

 

Are rusks and biscotti the same?

Similar to biscotti in the sense that it is first baked then dried, the rusk is different in that it is full of fibre-rich bran, seeds, and nuts. Rather than shaped into an oval and sliced into oblong pieces like biscotti, rusks are baked more like a sheet cake then cut rectangles or broken off into chunks. Their dense yet porous structure makes them ideal for dunking into a mug of coffee or a steaming cup of rooibos tea. Biscotti is basically a distant cousin of a rusk.

 

The goal of a rusk is to be dipped and enlighten your tastebuds!

WARNING:

These traditional South African rusks might create a ‘I’m-not-gonna-leave-this-bed-for-a-while’ ritual!

Don’t say we didn’t warn you!

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South African Rusks History

Rusks is the anglicized term for beskuit and is a traditional Afrikaner breakfast meal or snack. They have been dried in South Africa since the late 1690s as a way of preserving bread, especially when travelling long distances without refrigeration. Their use continued through the Great Trek and the Boer Wars through to the modern day. Rusks are typically dunked in coffee or tea before being eaten.

Rusks are essentially double-baked bread dough. Dough are placed in pans and baked like bread, after which chunks are cut or broken off and slowly rebaked to a dry consistency.

Other Cultures and International Variants

Azerbaijan - Rusk is called sukhary, a loanword from Russian.

Cuba - Sponge rusk is similar to biscotti but it is made out of twice-baked yellow cake batter.

Denmark - Tvebak is a Danish for "Morgan rusks".

France - A biscotte is a French type of rusk.

Germany - Zwieback (literally "twice baked") is a form of rusk in Germany.

India - Rusk is a traditional dried bread or cake.

Indonesia - Double baked bread in Indonesia is called "bagelen", believed to originate from Bagelen, a village in Central Java.

Iran - Rusk is called nān-e sokhāri, It is eaten as a dunking biscuit, particularly with Persian chai (tea).

Italy - his form is called fette biscottate. It should not be confused with biscotti.

Japan - rusk is often a delicacy made from baguette, cake or croissant. It is often sweet.

Netherlands and Belgium - Beschuit, also known as Dutch crispbakes, are light, round, rather crumbly, rusks as eaten in the Netherlands and Belgium.

Norway - rusk is referred to as kavring, and is similar to the Swedish skorpor. 

Pakistan - it is known as russ or cake rusk.

Philippines - The Philippine version of rusk is called biscocho. Cake rusks are called mamon tostado.

Portugal - The Portuguese version of rusk is called tosta. "Tosta" are a hard coarse-textured slice of bread.

Russia - The Russian version is called sukhar' (Cyrillic: сухарь) from "сухой" - "dry".

Sweden Skorpor are a Swedish form of rusk.

Turkey - rusk is called peksimet.

United Kingdom - To the British, butcher rusk is a dry biscuit broken into particles.

United States - commonly available types of rusk include melba toast, which is sold packaged in grocery stores, croutons, and biscotti.