We’ve all been there early in the morning; having your favourite coffee ready and then dipping that rusk in to soften it up a bit before it breaks off and falls in. We then almost burn our fingers off diving in to save it and forgetting what a spoon is. We can’t promise that it won’t happen with these coconut rusks but we can promise that they’ll be as crunchy and delicious as you can imagine. It’s a great homemade recipe to make with and for your family for great coffee and tea times.
Coconut rusks suggestions
If you have baked rusks with your grandmother as a kid or a veteran baker yourself, you know how much fun it is to bake rusks. Coconut always works well with any baked goods, from cakes to cookies and now with delicious bran rusks. You can also add a different layer of flavour when you lightly bake the coconut to give it some colour. These great biscuits are not only perfect for tea time but always welcome in gifted biscuit tins and for those long road trips.
When you want a quick snack to go with your coffee before or during work, these homemade coconut rusks are crunchy and delicoius.
Last updated on 30 May 2023
Coconut rusks recipe
Course: BreakfastCuisine: GlobalDifficulty: Easy
1½ cup 1½ white sugar
1½ cup 1½ brown sugar
250 g 250 butter
150 ml 150 vegetable oil
4 cups 4 flour
3 cups 3 wheat bran
2 cups 2 coconut
1 tsp 1 salt
500 ml 500 buttermilk
2 2 eggs
In a bowl, melt the butter and sugar in a microwave. Add the eggs.Add the dry ingredients. Stir in the buttermilk and oil.Press the mixture evenly into a greased oven pan. Place in a pre heated oven, 170 °C, for an hour.Sprinkle coconut over the warm rusks. Cut the rusks into blocks.Place in an oven, 70 °C, with the door ajar, place wooden spoon in the door, overnight to dry out.
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