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
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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.
