My friend, Eats-like-a-bird, is a darling heart. No favour is too big for her, no effort too great. She’s pretty much a 10 too, so I think it says a lot about me that I am willing to be seen in public with her. I find solace in the fact that she’s not a terribly keen cook. So when she saw the picture of these rusks, the conversation went (rather predictably I suppose) something like this:
SHE: It’s like a hard bread, hey?
ME: No, it’s ‘like’ rusks.
SHE: Oh, but is it like hard?
ME: No, not yet. It needs to be sliced and dried out in the oven. You knew that, right?
SHE (sounding awkward mixed with some contrite): Erm. Yes?
No need to feel bad if you’re in this camp. But if you’ve never made rusks, you really should give it a whirl because nothing could be easier and it’s way better than those store-bought Ouma rusks. Rusks are my go-to breakfast when I’m on the run. Not as nutritious as a poached egg on wilted spinach and rye to be sure, but terribly handy. So I decided to make them work a bit harder. I used my base buttermilk rusk recipe and threw in a whole load of other things – All Bran, rolled oats, sunflower seeds, cranberries, coconut, sultanas… I call them breakfast rusks, because it sounds fancy. They dry out hard and super crunchy, perfect for repeated dunking into early morning coffee.