Cranberry Orange Rusks

Rusks are a beloved snack across Southern Africa, traditionally baked twice to create that signature crunchy, semi-sweet texture. While they have deep roots in history, today rusks are just as much about simple, comforting enjoyment as they are about tradition.

In this recipe, I’ve added tart cranberries and fragrant orange peel to give them a festive, modern twist. The cranberries add bursts of sweet-tart flavor, while the orange brings a bright, citrusy note that pairs beautifully. Crisp on the outside, slightly chewy inside, these rusks are perfect for dunking into a morning coffee, afternoon tea, or just enjoying as a cozy snack at any time of day.

Easy to make at home, this recipe lets you enjoy a fresh, homemade version of a Southern African classic — no store-bought rusks required.

Yield: Approx. 50

Author: Dontmissmyplate

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Cranberry Orange Rusks

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If you haven't tried these baked goods as part of your morning ritual, you're missing out! The dough is placed in a baking tray, returned to the oven, then slow-baked until all the moisture is gone.

Prep time: 15 MinCook time: 3 HourInactive time: 10 MinTotal time: 3 H & 25 M

Ingredients

• 8 cups self-raising flour
• 1 stick + 2 tablespoons butter
• 1 cup granulated sugar
• 1/2 cup coconut sugar
• 2 tablespoons vanilla extract
• 1/2 teaspoon almond extract
• 3/4 cup dried cranberries
• 3 tablespoons orange peel
• 2 cups buttermilk
• 2 teaspoons salt
• 2 teaspoons baking soda

Instructions

1. In a large bowl whisk the flour, baking soda and salt well. Follow this with the cranberries and orange peel.
2. Melt the butter in a small pot then add the sugar and whisk until the sugar has dissolved, remove from heat. Don't boil! You aren't trying to make caramel.
3. Beat the egg, vanilla and almond into the buttermilk. Add both sets of liquid to the flour bowl and mix with a nonstick spatula until well combined.
4. Transfer the mix to a greased baking dish and use the spatula to flatten in preparation for baking.
5. Bake at 350F for 45 minutes. The cake rusk should have risen and a toothpick should come out clean from the center once it is done. Remove from the oven to cool.
6. Once cooled, slice into 2.5cm L x 1.5cm W pieces. Depending on how thick you cut them, you’ll get about 50 rusks.
7. Lay them on parchment-lined baking trays evenly spaced, and return to the oven but reduce the heat to 200F/93C. Dry them out or another 2 1/2 hours and check every 30 minutes until a cookie/biscuit texture.
8. Keep in airtight containers for up to 3 months.

Nutrition Facts

Calories

122

Fat (grams)

2.6

Carbs (grams)

22

Sugar (grams)

6.6

Protein (grams)

2.4

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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