Words by Co-founder, Annie Morris.
A recent trip to South Africa for a best friend’s wedding was the perfect way to a step back from the Spoon bubble, recharge my batteries and return home with some fresh perspective and inspiration.
The build up to the wedding was spent travelling with a group of friends, starting in Kruger National Park, then driving along the Garden Route on the south coast and finishing our trip in a little town called Franschhoek.
It wasn’t long before I discovered the South African’s love of Rusks. With the texture of a biscotti biscuit and cut into bite size pieces, these sweet treats are often enjoyed as a quick breakfast with a cup of coffee or as an afternoon snack.
These homemade varieties remind me of an early morning safari in Kruger National Park. We made a pit stop by a river of hippos to enjoy rusks dunked in hot coffee from a pull out table on the back of our truck - not your average morning routine!
- 520g Self raising flour
- 250g Butter (cut into cubes)
- 1 tsp Baking powder
- 1/2 tsp Salt
- 182g Maple Syrup
- 2 Eggs
- 325g Butter milk
- 150g Spoon Granola
- 50g Dates
Preheat the oven to 180 degrees
In a large bowl, use your hands to mix the flour, butter, baking powder and salt together forming a breadcrumb consistency.
Beat the maple syrup, eggs and butter milk in a separate bowl. Transfer to the dry ingredients and mix together.
Mix in the granola and chopped dates then transfer into a greased square baking tray or baking tray lined with baking parchment.
Bake in the oven for 1 hour until golden in colour. A skewer should come out clean.
Remove from the oven and leave to cool. Cut the rusks into large bite size pieces.
To achieve your 'biscotti' like texture, place the rusks in the oven with the temperature turned down to 90 degrees and leave the rusks to dry out for 4 hours, with the the oven door slightly ajar.
Enjoy with a hot cup of coffee or tea in the morning or afternoon.