Using the flavours of an Italian Christmas treat, I made panettone rusks. They are packed full of raisins, mixed peel and almonds. Perfect for morning coffee, afternoon tea, or a lunch box treat.
Skip ahead to the recipe for Panettone Rusks
Are we the old timers?
MasterChef Australia 2026 aired in South Africa two months ago. What stood out for me on the first episode was how many of the the home cooks chosen were active on social media. They showcased their recipes in video format which is so far away from my era of bloggers. I have now been blogging for 17 years, which really makes me one of the old timers. The blogger I aspired to be when I first got serious about this hobby. I feel happy here in this space, typing away about all sorts of things. I just cannot imagine setting up my kitchen to do the lights, camera, action thing. And then all the editing that comes with it for the polished look. Having done a video for a sponsor, I knew that one was enough for me.
Standing the test of time
So, even though I am not chasing the viral highs, or aspiring to set them, I am aiming to create unique recipes. Food that I love to eat, and recipes I love to share. And I feel that the ones on the internet will be what stands the test of time. I could be wrong, but I do think that us old timers will be here for a lot longer, even if we don’t create live content. My recipe for rusks has most definitely proven to be one that will last forever. I have adapted it time and time again, and this batch was made for when friends came to visit. Her mom enjoys a rusk with her morning coffee, and I was happy to oblige. Are you active on social media, and if so, which platforms?
Take a look at this inspiring recipe for ♥ Panettone Rusks ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Panettone Rusks
Ingredients
- 150 g butter, softened
- 1 egg
- 333 g self raising flour, sieved
- 100 g raisins
- 100 g mixed citrus peel
- 100 mls milk
- 100 g fructose
- 50 g flaked almonds
- 5 mls baking powder
Method
- Preheat the oven to 180° Celsius
- Place the butter into a stand mixer bowl and cream until light
- Add the egg and beat until combined
- Add the flour, raisins, mixed peel, milk, fructose, almonds, and baking powder
- Mix to combine then place the mixture into a lined brownie tin and flatten with a palette knife
- Cut the batter into 16 rusks
- Place the tin into the oven and bake for 45 minutes then remove the tin from the oven
- Reduce the oven temperature to 100° Celsius, break the rusks apart and place directly onto the wire rack of your oven
- Bake for 3 hours then turn the oven off and leave the rusks in the oven to dry out overnight
- Remove the rusks from the oven and store in an airtight container to retain the crunch
See the links below for blog posts I published on September 15:
- 2021: Banana Waffles
- 2017: Pear And Lemon Butter
- 2016: Mug Pizza Bianca
- 2014: Whisky Sauce
- 2013: The Man From Berlin
- 2012: Taste Of Johannesburg Ticket Give Away
- 2011: Clemengold Cake
- 2010: Laksa Lemak
We are leaving Paris today for Saint-Jean-de-Losne by train. We will be away until the 28th of September. I will not have time to read blogs while I am away, or reply to comments on my posts. But, I will do so when we get back. If you want to see how our trip is going, follow along here.
Two things to like reading your today’s post! A non-cake maker and eater Imay basically be but I do like panettone and your recipe will be kept and passed on. Secondly, the horrid WiFi here did not let me thru’ to your ‘trip site’ when I tried before . . . have just found it this evening and shall follow . . . best of luck and weather and health . . . enjoy!
Thanks Eha, I still need to finish writing about what we did in Paris 🙂
Twice-baked like biscotti
Very much so, just chunkier 🙂
I can’t keep up with social media 🙁 though I do have accounts on ins. twitter and facebook.
Those rusks look fantastic! Are rusks same or similar to scones?
Rusks are similar to biscotti 🙂
Definitely a unique recipe! Bravo!
Thank you!
I am imagining enjoying those panettone rusks with a bit of salted butter with my cup of tea… Simply yummy! ~Nessa
Oooh, now I need to make more to try them with butter 🙂
They look and sound tasty. I wish I had one to go with my coffee this morning.
wish I could send you some 🙂
Tastes like the holidays already! This is a great idea, one that I’ll have to file away for more wintry days…
I hope you make these!
Hope you are having a fun time away! Yes i am not the food video type either so I’ll stick to my blog posts 🙂 Tho i think (know) we are a dying breed!
cheers
sherry https://sherryspickings.blogspot.com/
I think so too!
How did I forget about panettones? They are my father’s favorite cookie and I haven’t made them in ages. I really like the look of your recipe, giving it a try as soon as I’ve been to the market. Thanks!
Amalia
xo
I hope you enjoy these Amalia 🙂
What a cool idea, Tandy! I’d never thought of turning panettone into rusks – such a great way to use it.
Thanks so much!
I like this recipe and will try it. As for blogging, I rarely watch video posts. I am a reader and ingest content in a written format.
I never watch video posts! I don’t have the time 😉