Easy Breakfast Rusks

King Korn
Fred Basson

Iam so bad at taking fruits in my everyday diet and always wish to have it in any form. Just that I will not spend time to include fruits. Instead I crave for breakfasts like upma, idli, dosa etc. As long as portion control is in check. But I don’t. That’s another story about my consistency and discipline in my eating habit. I wish I change it, it’s high time. Recently I wanted to use up my rolled oats I have at home and also wanted to give it a try for smoothies. Should start replacing my high carb breakfasts with such smoothies. Let me see how it goes. This year my eating habit has been very bad with so much inconsistency as well as not balanced meal. I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.

I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.
— Carla Hall, author

8 Servings


30 min






  1. Preheat oven to 180 degrees C. Grease a deep square baking tin.
  2. In a bowl mix together Mabele meal, flour and salt, rub in the butter until mixture is crumbly.
  3. Add baking powder, sugar, eggs and oil, mix well. Make a hole in the centre and add the buttermilk. Knead dough well and roll into balls the size of your choice.
  4. Pack dough balls tightly into the prepared baking tin. Pressing the dough evenly into a baking tin. Bake in oven for 45minutes.
  5. Break the rusks up. Place in a single layer on cookie sheets with a little space between each rusk, place in oven at 65 degrees C to dry for about 8 hours, turn rusks every 2 hours.
  6. Allow to cool. Serve with coffee or tea.

Cook's Tip

  1. Test dryness, if rusks are not dry enough after 8 hours, turn heat up about 100° C and leave for another hour.
  2. You can also bake the mixture in loaf tins, press mixture into tin, when cooked cut into desired size slices before drying out.
  3. Store rusks in airtight tins or airtight plastic bags.
King Korn
Written by

Fred Basson


Not real person