A lunch box treat: Yoghurt rusks. Picture by Myburgh Du Plessis.

Yields 50 rusks

A healthy bite to enjoy with a cup of tea before work or school. I also pack them into my children’s lunchboxes as energy-giving snacks.


  • 350 g soft brown sugar
  • 500 g baking margarine
  • 625 ml fat-free yoghurt
  • 4 extra-large eggs, beaten
  • 1 kg Nutty Wheat flour
  • 5 ml cream of tartar
  • 10 ml bicarbonate of soda
  • 10 ml baking powder
  • 5 ml salt
  • 30 g bran
  • 80 g oats
  • 80 g fine desiccated coconut
  • 150 g  poppy seeds
  • 100 g pecan nuts, chopped
  • 150 g sesame seeds


  1. Preheat the oven to 180 ºC and grease a rusk pan of 35 cm x 45 cm with Cake pan greaser.
  2. Melt the brown sugar and margarine together and set aside to cool. Once cooled, add the yoghurt and eggs.
  3. Mix all the dry ingredients together and stir well.
  4. Make a well in the centre and add the yoghurt mixture. 
  5. Stir the mixture with a wooden spoon until well mixed.  
  6. Don’t overwork the dough. Spoon the dough into the pan and cut into fingers before baking. 
  7. Bake the rusks for 35 minutes until golden brown.  
  8. Leave the rusks to cool in the pan and break apart into fingers. 
  9. Dry the rusks for 3–5 hours at 100 ºC; wedge open the oven door with a wooden spoon.
  10. Allow the rusks to cool completely before storing in airtight containers.