All Bran rusks with almonds and Turkish apricots

If you’re looking for a baking project this winter, why not try your hand at some rusks? These babies are easy to make and a tin of these in the cupboard is like money in the bank for all those winter afternoons to come.  


All Bran rusks with almonds and Turkish apricots

Makes 24 rusks


  • 70 g sugar 
  • 1 cup buttermilk 
  • 2 free range eggs 
  • 250 g butter, melted 
  • 500 g self-raising flour 
  • 1 t baking powder 
  • 1 t  salt 
  • 120 g wheat Bran flakes 
  • 50 g oats 
  • 50 g almonds, chopped
  • 50 g Turkish apricots, chopped
  • cooked quinoa ½ cup 


  1. Preheat the oven to 200C. 
  2. Beat the sugar, buttermilk and eggs into the melted butter. 
  3. Sift the flour, baking powder and salt together. Add the bran, oats, almonds, apricots and quinoa. 
  4. Combine the wet ingredients with the dry ingredients. 
  5. Line a large baking tray with high sides (20 x 15 cm) and pour the mixture into the tray. Smooth the top. 
  6. Bake for 20 minutes, then reduce the heat and bake for a further 25 minutes at 180C. Remove from the oven and let the rusks cool before slicing. Slice into the desired size. 
  7. Dry out in the oven at 80C for about 6 hours or overnight. Enjoy with tea or coffee. 

Not a big baker?