Dried Plum And Almond Rusks

Rusks are to South Africans what biscotti are to Italians. They are a hard, twice baked biscuit (cookie to my American readers), that is most often served with a hot drink such as tea, and used for dipping. In South Africa the most common source of commercial rusks is Ouma Rusks where ouma means grandmother in Afrikaans. They do amazing flavours, and I am sure many a South African child has teethed on them. Since discovering that I can make small batches of rusks with success, I have started making up flavour combinations to suit my mood, and what needs using up. I had some plums in the fridge which never seemed to ripen. When we got back from overseas I turned them into dried plums and then used these to make my dried plum and almond rusks. I hope that no matter where you are, you will try and make this traditional South African tea time treat.

What is the traditional biscuit / cookie from your country?

Dried Plum And Almond Rusks
Dried Plum And Almond Rusks

Dried Plum And Almond Rusks

Servings: 18 rusks

Ingredients

  • 275 g self raising flour
  • 1.25 mls baking powder
  • 2.5 mls salt
  • 85 g sugar - I used fructose
  • 65 g dried plums
  • 65 g almonds
  • 25 g dessicated coconut
  • 1 egg beaten
  • 125 g thick yoghurt
  • 125 g butter melted

Instructions

  • Preheat the oven to 180° Celsius
  • Line a loaf tin with baking paper
  • Place the dry ingredients into a large mixing bowl and mix
  • Mix together the egg, yoghurt and butter
  • Make a well in the centre of the dry ingredients and pour in the liquid ingredients
  • Mix until well combined
  • Pour the batter into the loaf tin
  • Bake for 45 minutes
  • Remove from the oven and leave to cool completely on a wire rack
  • Preheat the oven to 40° Celsius
  • Cut into chunks and bake for 3 hours to dry out

Notes

I made my own dried plums by baking quartered plums for 90 minutes at 100° Celsius

Click on the links for conversions and notes.

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43 thoughts on “Dried Plum And Almond Rusks

  1. I love the combination of dried plums, almonds and coconut and the yogurt would give a great flavour as well.

    1. I sometimes like making the same flavours over and over again, like I do with bread and granola, but for rusks I like to change things up often 🙂

  2. Hi Tandy, I love scones, so I know I would love these. So clever of you to dry the plums and use them in a recipe like this.

  3. Mmmm! I love experimenting with different fruits and adding them to things you wouldn’t normally expect. Dried plums sounds sensational, I’ve got to try this! 🙂

    1. I was on a rusk baking mission so I was playing around with flavours. Might have to make some more soon as I love them as snacks 🙂

  4. Your rusk looks just delicious, Tandy. I bet it tastes fantastic with plums, almonds and coconuts…

    ela h.

  5. You put yogurt in the dough for these cookies? Woah! We have little biscuits in India too, but I think we just call them biscuits haha.

  6. Hi Tandy!

    I have never heard of rusks. But overall, I find Americans seem to consume (I live in New York) a lot of store bought cookies (at least that’s what I see in the grocery check out line ) like Oreo’s and Keebler cookies. Personally, I think these cookies are terrible and never buy this overly processed types of food, but they are very popular here.

    Your dried plum and almond rusks look like the perfect nightcap with a cup of tea out in the garden of course.

    1. HI Laura, I so agree with you about shop bought cookies. I much prefer to make my own as that way I know what are in them. Wish I could be in my garden at present – we are in the middle of a really cold and wet winter 🙂

  7. A traditional biscuit/ cookie from home are love letters, very thin wafers made with coconut milk, rolled into cigars or folded into neat squares. I love them! So delicious but quite a tough one to make so they are often only and for special days like Chinese new year. Loved reading about the rusks- learnt something new! And love the use of dried plums and almonds- what a great flavour combi!

  8. Oh is THAT what they are? I’ve seen them mentioned here and on other SA blogs before, and I did wonder – over here the term is used almost exclusively for children’s teething biscuits! 🙂 Yours look delicious, Tandy! 🙂

  9. Rusks, biscotti or any other type of bread with fruit and nut are well within my preference. I love the idea of putting in yoghurt, too. Thanks for this recipe!

    Julie
    Gourmet Getaways

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