Weet Bix Rusks

Name: Weet Bix Rusks
Ingredients: 1250 ml (5 cups) cake flour; 50 ml (10 teaspoons) baking powder; 10 ml (2 teaspoons) bicarbonate of soda; 10 ml (2 teaspoons) salt; 750 ml (3 cups) whole wheat flour; 150 g Weet-Bix biscuits, crumbed; 500 ml (2 cups) sugar; 500 g butter or margarine; 500 ml (2 cups) buttermilk; 10 ml (2 teaspoons) vinegar; 2 eggs

Bake a batch of these rusks to dip into tea or coffee any time of the day .

Published 13 November 2025

Method

Preheat oven to 180 ºC (350 ºF). Grease three 22x12x7 cm loaf tins.
Whisk dry ingredients in a large mixing bowl.
Mix melted butter, buttermilk, vinegar and eggs thoroughly.
Add butter mixture to the dry ingredients and mix to a soft dough. Divide dough equally between the three loaf tins.
Bake for 45 minutes. Allow rusks to cool in tins for 15 minutes. Turn out onto a wire cooler and allow to cool down completely.
Break or slice rusks, place on baking trays and dry out in the oven, set at 100 ºC (200 ºF) until crisp and dry. Keep rusks in a cake tin.