Buttermilk Rusks

Yummy Buttermilk Rusks for you to make at home and enjoy with your favourite cuppa!


3 cups (750ml) cake flour

10tsp (50ml) baking powder

½ tsp salt

1 cup Wholewheat ProNutro

2 cups (500ml) Oat Bran

1 cup (250ml) sugar                                     

6Tbs (90ml) canola oil

2 cups (500ml) plain yoghurt

2 small apples, peeled and grated

2 eggs

1 tsp (5ml) vanilla essence

1tsp (5ml) caramel essence



  • Preheat the oven to 170°C
  • Spray 2 swiss roll pans with spray.
  • Sift flour, baking powder and salt.
  • Add Oat Bran, ProNutro and sugar. Mix well.
  • In a 1l jug mix oil, yoghurt and eggs. Add grated apples and vanilla and caramel essences.
  • Pour the yoghurt mixture over the dry ingredients. Mix well til it forms a stiff, sticky, spoonable dough. Spoon into the swiss roll pans and smooth the surface with your hands.
  • Bake 25-30 minutes. Remove from oven and allow to cool. Cut into fingers.
  • Remove from the pans, pack onto a baking sheet and dry out in a low oven (50°C) overnight.

Store in an airtight container.

Makes 54 finger rusks: Each rusk contains 2g protein.

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