All Bran Rusks
What is a rusk? It is kind of like a biscottti but it's a less sweet, more crunchy, less refined version of the biscotti. It's a crunchy baked biscuit that can be enjoyed as a breakfast or a snack, dunked in coffee or tea (rooibos tea being the favorite) to soften slightly before taking a bite. A South African household is simply not complete without them! In French, where the word originates from, it means "twice cooked" and it is essentially a hard, dry biscuit, or a twice-baked bread. By removing all the moisture from a bread, it keeps for ages longer than it would under normal circumstances and when sailors took to the sea many moons ago, their bread became just that, hard crunchy and almost inedible unless dunked in coffee, tea or whatever drink was at hand. This old sailor’s trick was adapted for land living by the Dutch from the Dutch East Indian Company who landed in the Cape of Good Hope in 1652. The Dutch Settlers perfected the rusk when they eventually took to the hinterland and dried their bread to preserve it on the long marches behind their ox wagons north in search of land. Today the rusk come in many varieties like buttermilk, wholewheat, anise, muesli and my personal favorite, All Bran Rusks. It's essentially a twice-baked quick bread and is quite fast to whip up. The drying time is what takes the most patience but it's so worth it and such a handy breakfast or snack on board a boat!
Dunk the rusks in a hot drink and eat.