Buttermilk Rusks with Biscoff
If you didn’t grow up in Southern Africa, you might be wondering what on earth a rusk is. If you did, this probably feels like home already.
Rusks are a beloved South African baked good, and somewhere between a biscuit and bread, twice-baked until golden and crunchy. Traditionally made as buttermilk rusks, they’re designed for one very important purpose: dunking. Into hot tea or strong coffee sweetened with condensed milk. And yes, they absolutely must survive the dunk.
Across South Africa and Zimbabwe, rusks are more than just a snack. They’re part of early mornings before school, long road trips, and quiet moments in the outdoors as the sun rises. They’re passed around at lodges before a sunrise game drive, packed for camping trips, and served with enamel mugs of tea that steam in the cool bush air. If you’ve ever been on safari at dawn, you’ll know the ritual of hot drink in hand, a crunchy rusk, and that first golden light over the landscape.
A traditional buttermilk rusks recipe creates a rich, slightly tangy dough that’s baked, sliced, and baked again until perfectly dry and crisp. The result is a sturdy, comforting bake that softens just enough when dunked. This version keeps the classic South African buttermilk rusk base but adds a modern twist with Biscoff. That caramelised, spiced flavour melts into the dough and takes this humble favourite somewhere deliciously new, without losing what makes rusks so iconic in the first place.
Whether you’re here because you grew up with rusks, you’re searching for an easy buttermilk rusks recipe, or you’re simply curious about this Southern African classic, you’re in the right place.
For a festive twist, try my Cranberry Orange Rusks, they use the same buttermilk base but with tart cranberries and zesty orange peel for a holiday flavor.
Buttermilk Rusks with Biscoff
These traditional buttermilk rusks are twice-baked until golden and crunchy, then infused with a rich Biscoff twist. Perfect for dunking into hot tea or strong coffee, this easy homemade rusk recipe delivers the sturdy texture and comforting flavour that make rusks a Southern African favourite.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ cup light brown sugar
- ¼ tsp salt
- ½ tsp cinnamon (optional)
- ¼ cup Biscoff biscuits, crushed (small chunks, not fine crumbs)
- ¼ cup raisins
- ¾ cup buttermilk
- 1 large egg
- ¼ cup melted butter
- 2 tbsp Biscoff spread, warmed slightly for drizzling
Instructions
- Preheat the oven to 375°F (191°C).
- Grease and lightly flour a shallow baking dish.
- In a large bowl, whisk together the flour, baking powder, brown sugar, salt, and cinnamon.
- Fold in the crushed Biscoff biscuits and raisins.
- In a separate bowl, whisk together the egg, buttermilk, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The dough will be thick and slightly sticky!
- Press the dough evenly into the prepared baking dish. Smooth the top with a spatula or rolling pin.
- Lightly drizzle the warmed Biscoff spread over the surface. Aim for an even drizzle rather than a thick layer.
- Bake for 30–35 minutes, or until golden and firm in the centre.
- Allow to cool in the pan for about 20 minutes, then transfer to a wire rack and cool completely to room temperature.
- Cut into thick bars or fingers using a sharp serrated knife.
- Reduce the oven temperature to 200°F (93°C). Place the sliced rusks on a wire rack set over a baking tray to allow air circulation.
- Bake for 1½ to 2 hours, flipping halfway through, until fully dry and crisp inside.
- For slightly softer rusks: dry closer to 1½ hours. For firmer, more traditional dunking rusks: dry up to 2 hours.
- For extra even drying, switch off the oven and leave the rusks inside with the door slightly ajar for 20–30 minutes.
- Cool completely before storing in an airtight container.
Nutrition Facts
Calories
180Fat (grams)
7 gCarbs (grams)
25 gFiber (grams)
1 gSugar (grams)
10 gProtein (grams)
4 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Glazed Pecan and Biscoff Scones
Scones. Who doesn't love them? Not sure if I should thank the Irish or the British, but at this point, they belong to everyone, and I'm here for it.
These baked goods were a mainstay for me growing up -- the traditional plain ones with raisins, finished with an egg wash and circular (unlike the triangles Americans typically serve up). There's nothing like the smell of freshly baked scones served with hot milk tea, clotted cream and jam when called for. I also can't imagine the 'perfect brunch' without them either.
I combined two flavours that pair well for texture and taste for this recipe - pecans and Biscoff, aka cookie butter (well, in this case, the cookies themselves too)! Pecans have a subtle, buttery taste which makes them a seamless addition to most baked goods, but you can also make them sing. As for the biscuits, the spicy undertones of cloves, cinnamon and nutmeg, and notes of caramel, are always a treat. Note: when pulsing these ingredients, make them as coarse (or fine) as you like.
Scones are not as difficult to make as people might believe, ideal not just for brunch but also for a light breakfast or afternoon break.
Watch the video below for a step-by-step to see just how simple it is to make them, and you'll regularly have fresh scones in your home!
Ingredients
2 1/4 cups all-purpose flour + a little extra for dusting
1/2 cup granulated sugar
1/2 cup cold butter, cubed (I used plant-based) or coconut oil
1/2 cup almond milk + 1 teaspoon lemon juice (or buttermilk)
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon baking powder
10 Biscoff biscuits
1/4 cup Biscoff cookie butter (for the glaze)
1/4 cup raisins
Handful of pecans
1 egg
Instructions
If you are not using regular buttermilk, add the lemon juice to the almond milk and set it aside to curdle.
Next, add the pecan nuts and cookies to a food processor or blender, and pulse to your desired consistency.
In a large bowl, whisk the flour, baking powder, salt, and blitzed pecans and Biscoff cookies until evenly mixed.
Add the cold butter, and use a pastry knife or two sharp knives to chop the butter into the flour mix. Finish off with your fingers until it resembles bread crumbs.
Add the raisins and the egg, mix evenly into the dry batter.
Follow this with buttermilk, and mix with a spatula into soft dough forms.
Transfer to a floured surface and knead for about 2-3 minutes, shaping into a round dome. (If you find the dough too soft and sticky, use the kneading process to add a bit more but not too much to avoid dry and rough scones).
Using a kitchen scraper or sharp knife, slice the dough into eight pieces. Try to make them as even as possible. You may need to dust it with flour to prevent it from sticking.
Bake at 350F for 22 minutes, then remove from oven and set aside to cool.
Melt the cookie butter in a microwave-proof container for about 30 seconds, then use a spoon to glaze the scones.
Serve with tea and clotted cream!
