There’s just something magical about that first sip of freshly brewed coffee—warm, rich, and full of promise. Now, pair it with a crunchy, homemade rusk, and suddenly, the day feels just right. And not just any rusk—Skurwe Abrahams, a beloved South African classic that’s crispy, buttery, and downright delicious.
A Taste tradition
Growing up, my mom would bake these rusks, and the whole house would fill with that warm, buttery aroma—so good, it would drift all the way outside where I was playing. I’d know right then: Later, there’d be tea and rusks waiting for me. 😊 There’s something about the way rusks soak up just the right amount of coffee without falling apart—pure perfection!
Now, baking Skurwe Abrahams has become a little tradition before camping trips. And let me tell you—if you think rusks are great at home, they’re next-level around a campfire with a steaming cup of coffee! There’s nothing like the sound of a crisp rusk breaking between your teeth while the sun rises over the bushveld.
A Little South African Rusk History
Did you know that rusks have been a staple in South African homes for generations? Originally inspired by Dutch beschuit (a type of twice-baked bread), South Africans made it their own by adding buttermilk, butter, and sometimes even a hint of vinegar for that perfect crunch. Skurwe Abrahams—with its slightly denser texture—is one of those old-school favorites that’s stood the test of time. Some say the name comes from the Afrikaans word skurwe (meaning “rough” or “tough”), but don’t let that fool you—these rusks are anything but tough on taste!
The Perfect Dunkable Treat
This recipe makes about 40-50 rusks, depending on how you slice them. I like cutting them into long, finger-sized pieces (about 2-3 cm thick)—just the right size for dunking without losing them in your coffee! Whether you’re enjoying them with your morning brew, packing them for a road trip, or sharing them around a campfire, these rusks are a little taste of home—wherever you are.
So, ready to bake a batch? Let’s get started!
Skurwe Abrahams Rusks
Ingredients
- 5 X 250ml Cake flour
- 15 ml Cream of Tartar
- 12.5 ml Salt
- 475 ml Sugar White (Can be reduced to 400ml)
- 250 g Butter room temperature
- 250 ml Buttermilk
- 10 ml Baking Soda
- 1 Egg
Instructions
- Preheat the oven to 180˚C. Grease two baking trays and set aside.
- Sift the flour, cream of tartar and salt together. Now add the sugar and stir until combined.
- Using your fingertips rub the butter into the flour until it resembles breadcrumbs.
- In a separate bowl, mix together 25ml of the buttermilk with the baking soda, stir until combined. Add this buttermilk to the flour mixture and mix until combined.
- Beat the egg and the remaining buttermilk together. Keep 25ml of this mixture aside. (You will use this mixture to brush over the rusks before they are baked.)
- Add the remainder of the egg mixture to the flour mixture and mixed until well combined.
- Divide the dough into 4 even pieces. On a lightly floured surface, roll and shape each piece into a long 30cm log. Slightly flatten the tops of the logs.
- Place the dough logs on the greased baking trays, ensuring enough space between them. This will help them bake evenly. Brush the reserved egg/buttermilk mixture over the tops of each log.
- Bake for 20-30 minutes or until golden and baked throughout.
- Remove from the oven and allow to cool for 5 minutes. In the meantime, reduce the oven heat to 70˚C.
- Using a sharp knife, slice the logs into slices.
- Slicing each slice +/- 2-3 cm thick. Place the slices back onto the baking tray. Leave enough space between them to allow airflow, this will help dry out the rusks.
- Dry the rusks out for 3-4 hours or until completely dry.
- Remove from the oven and allow the rusks to cool off completely before storing them in an airtight container.
Hungry for more?
