It is another beautiful crisp morning in the Kalahari… day is breaking. As I am drinking my first cup of freshly brewed coffee, gazing over the savannah landscape, I am reminded of one of my favourite scriptures:
“The steadfast love of the Lord never ceases; His mercies never come to an end. They are new every morning; great is Your faithfulness!” Lamentations 3:22-23
These last few weeks and months have been challenging ( to say the least) and all of us have been stretched to our limits. But again and again I have been reminded of His love, His mercy and His faithfulness! Yes, I can smile with the morning sun on my face and look expectantly to the week ahead!
I never woke a morning in Africa when I was not happyErnest Hemmingway
But what is a cup of morning coffee without my Ouma’s delicious rusks? Yes, these are biscotti with attitude!
According to the book “Die Geskiedenis van Boerekos 1652 – 1806” by HW Claassens, the Afrikaans word ‘beskuit’ was borrowed from the French, meaning “twice baked”. All our Kalahari Safari guests know that no morning coffee is complete without home baked rusks. Every family has a recipe that comes through the generations and has been perfected over the ages.
This is my version of our family recipe; a recipe that can be changed with the addition of nuts, dried fruit or any dry cereal you may have in the kitchen cupboard. Pour that cup of coffee and get baking!
Today’s goals: Coffee and kindness. Maybe two coffees (and rusks), and then kindness. And together we will keep faith.
Kalahari Breakfast Rusks
- 500g butter
- 1 1/2 cups brown sugar
- 2 cups (500 ml) buttermilk
- 3 large eggs
- 1 kg + 1 cup of self-raising flour
- 2 teaspoons baking powder
- 1 teaspoon (5 ml) salt
- 2 cups (500 ml) All-bran wheat flakes
- 1 1/4 (375 ml) uncooked oats
- 1/2 cup (125 ml) chopped pecan nuts or chopped almonds
- 2 cups (500 ml) muesli
- 1/2 cup (125 ml) sunflower seeds
- Melt the butter and let it cool down.
- Beat eggs, sugar and buttermilk into the melted butter.
- Sift the self-raising flour, baking powder and salt together.
- Add All-bran, uncooked oats and pecan nuts.
- Add the wet to the dry ingredients and mix thoroughly.
- Ladle in a large oven pan (330 x 280 mm) lined with foil or baking paper.
- Bake for 45 minutes in an oven of 170° C until golden brown.
- Cool slightly before turning the tin out and let it cool down.
- Slice into slices and then cut into fingers.
- Place on a drying rack and dry in oven at 80° C until the rusks are dry, crunchy and brittle.
After they have cooled down, place them in an air tight container. Dunk them into you hot drink (preferably coffee) and enjoy.