Rusks, known as beskuit in Afrikaans, is made from dough. It is broken or cut into chunks or slices after baking, and usually dried in an oven, at a low temperature. Rusks are traditionally dipped into a warm drink such as coffee or tea before being eaten.

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Traditional must buns (mosbolletjies)

Traditional mosbolletjies use grape must (mos) as a raising agent, which gives it a unique, subtle flavour and delicate texture

Slow fermented grape must (druiwe mos)

Must, which can be used as a rising agent in baking, is produced during the early stages of winemaking, by crushing whole grapes and leaving it to ferment.

Egg-free buttermilk rusks (eierlose karringmelk beskuit)

Egg-free rusks that are a bit denser than regular buttermilk rusks.

Custard and almond rusks (vla en amandel beskuit)

Custard and almonds add a delicate flavour to rusks.

Knitwit bran rusks

Sunflower seed and bran rusks.

Orange juice rusks (lemoenbeskuit)

Rusks with a refreshing citrus flavour, that can be made lactose-free.

Seed and nut rusks (saad en neut beskuit)

Healthy rusks, that are high in fibre, with lots of seeds and nuts.

Mosbolletjie-style rusks

Sweet leavened rusks, delicately flavoured with must and anise seed.

All Bran rusks (beskuit)

High-fibre rusks that can replace a meal.

Wholewheat rusks (volkoringbeskuit)

High in fiber and very healthy

Buttermilk rusks (karringmelkbeskuit)

Buttermilk is a popular flavour for rusks (beskuit)