• Is there anything more South African than a good old rusk? Enjoyed with a cup of tea for generations, it’s a staple in our country beloved by almost everyone. Our cinnamon rusks are a sweetly spiced version of the classic recipe that are simple to make and full of delicious flavours. A cup of tea is definitely a necessary side!

    ALSO TRY: Eggs Benedict Recipe

    Eggs Benedict Recipe

    Cinnamon rusks

    Serves: 15 – 20
    Cooking Time: 1 hr + 2 hrs to dry


    • 250g butter, melted
    • 375g brown sugar
    • 500g self-raising flour
    • 5ml (1 tsp) cinnamon
    • a pinch of salt
    • 30ml (2 tbsp) vanilla extract
    • 2 large eggs
    • 250ml (1 cup) plain yoghurt



    Preheat the oven to 180°C.


    Cream together the butter and sugar. Sift the flour, cinnamon and salt. Make a well in the dry ingredients and add the creamed butter and sugar. Mix well then add the vanilla, eggs and yoghurt. Mix until the dough comes together and press the mixture into a 5cm deep baking tin.


    Bake for 1 hour. Remove from the oven then turn out onto a wire rack and cool.


    Cut into squares then return to a 70°C oven to dry out for 2 hours or overnight.