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Tag Archives: double baked bread

Here’s my take on recreating the aniseed rusks my Ouma baked: A type of traditional rusk known as mosbolletjies … Read More »

South Africans living away from home crave traditional foods that are difficult to buy abroad. For me, one of those is rusks, the traditional double baked bread that other cultures know as biscotti. The African version is typically rough, robust and less sweet — and always dunked in tea or coffee. A rusk with your morning coffee is how you start a good day in Africa!

While my preference is for a wholewheat aniseed rusk, today I baked buttermilk muesli rusks instead. They’re easy to make … Read More »