Biscoff Rusks
Hands-on time
Cook time
Total time
Serves: 100 pieces**
  • 4 cups flour
  • 4 cups Nutty Wheat*
  • 2 cups caramel sugar
  • 8 teaspoons baking powder
  • 2 teaspoons salt
  • 750ml buttermilk
  • 375g butter
  • 8 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1 teaspoon allspice
  • 1 teaspoon vanilla
  1. Preheat your oven to 180˚C.
  2. Sift the dry ingredients together in a large bowl.
  3. In a separate jug or bowl, melt the butter and stir in the buttermilk.
  4. Add your buttermilk mixture to your flour mixture and stir till combined.
  5. Pour the mixture into a large, greased baking tray. There are no hard and fast rules here. The smaller your dish, the taller your rusks will be, which is really no bad thing.
  6. Bake for one hour or until a skewer inserted into the center comes out clean.
  7. Allow to cool, turn out on a bread board and slice into your preferred size.
  8. Dry in a 100˚C oven (preferably with a fan) until bone dry. About four hours.
* You can substitute the Nutty Wheat with four parts flour and one part wheat bran, or just use flour.
** Yield depends on the size of your rusks.
Recipe by Two Suitcases and a Tin Pot at