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First batch RUSKS in Netherlands

We baked our very first batch of seed and nut rusks in the Netherlands with ingredients we bought at the local supermarket.

We made a smaller batch as it will only be the two of us enjoy our morning coffee and rusks.


  • 250 g butter, soft
  • 150 ml buttermilk
  • 2 whole eggs
  • 1 cup sugar
  • 500 g self-raising flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 100 g pumpkin seeds
  • 100 g shredded or flaked almonds
  • 100 g sunflower seeds
  • 1 cup oat or bran flakes (optional)


  1. Preheat the oven to 180°C. Spray a medium baking pan with non-stick spray and set aside.
  2. In a mixing bowl, whisk together the butter, buttermilk, eggs and sugar. Sift in the flour, baking powder and salt. Then add the pumpkin and sunflower seeds, nuts and oats. Mix well.
  3. Pour mixture into prepared oven pan and bake for 35 – 45 minutes until golden brown. Remove from the oven. Cool slightly before turning out and let it cool down. Slice into slices and then cut into fingers. Place rusks on a drying rack and dry in the oven at 80°C until rusks are dry and crunchy (about 4 hours).
  4. Once they have cooled down, place them in an airtight container. Enjoy the rusks dunked into a hot drink.

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