Soft Rusks offer a comforting alternative to traditional crunchy rusks. They are tender, lightly dried, and easy to enjoy, making them especially popular with those who prefer a gentler bite. Although softer in texture, they remain deeply satisfying and full of the familiar flavour that South Africans associate with home baking. Each piece feels comforting, simple, and unpretentious.
Unlike fully dried rusks, soft rusks are baked until set and then only partially dried. As a result, the inside remains tender while the outside holds its shape. This process creates a rusk that sits somewhere between cake and biscuit. When dipped into tea or coffee, it absorbs liquid quickly and softens beautifully without crumbling. Because of this, soft rusks are often enjoyed slowly and with intention.
Traditionally, soft rusks are flavoured gently. Vanilla, aniseed, or mild spices are commonly used to add warmth without overpowering the dough. The sweetness is subtle rather than bold, allowing the texture to take centre stage. Over time, families have adapted recipes to suit personal taste, yet the essence of the rusk remains unchanged.
Soft rusks are often associated with comfort and care. They are enjoyed by children, older family members, or anyone seeking something soothing and familiar. They also make an ideal accompaniment to quiet moments, whether early in the morning or late in the afternoon.
At The Healthy Springbok, soft rusks are prepared with balance in mind. Reduced sugar, quality ingredients, and controlled portions help create a nourishing treat that still feels indulgent. The focus remains on simplicity, texture, and enjoyment.
With their tender crumb and gentle flavour, Soft Rusks remind us that comfort food does not need to be complex. Sometimes, the simplest things offer the greatest sense of ease and familiarity. See our Buttermilk Rusks recipe for drying instructions.
Ingredients
Equipment
Method
- Rub the butter into the dry mixture with fingertips until it resembles breadcrumbs.
- Whisk the eggs and buttermilk together. Add this to the dry mixture and mix well to form a soft, slightly sticky dough.
- Press the dough into the baking pan and smooth the top, or roll into balls and pack tightly together.
- Bake at 180°C for 45-60min until golden brown.
- Slice and serve soft (not dried).
Notes
Calories: 170 | Protein: 3g | Fat: 6g | Carbs: 25g | Fibre: 1g Alternative: Condensed Milk Rusks: Replace the sugar with 1 can of sweetened condensed milk for a richer, sweeter, and softer rusk.