Did you know that Rusks in South Africa is part of cultural identity

Rusks in South Africa is part of cultural identity - one of the things that exiles in a foreign country for a long time. Children are brought to Rooibos tea (a tea bush) and crackers. It's not the pale soggy thing passing for Rusks UK - Farley Rusks given to teething children and guaranteed to coat your entire house with a sticky paste of gloop. South African Rusks are a texture halfway between bread and cake, pieces of raisins or nuts, baked hard so they should be dipped in tea or eaten slowly. They last a long time in a container airtight, then cooked in large batches, but nevertheless, they will not last long in our house.

As an Englishwoman married to a South African living in London, I came across Rusks our visits to his family and was instantly converted. "Ouma Rusks' are the most popular come in many varieties and we always come home with some packages in our suitcase. In a stay in a chalet in Philadelphia, near Cape Town, I found a recipe to bake my Own Rusks, tried it and cooking it every two weeks or less since.

When our son was a baby waking up at 5:30 every morning, the only thing that makes morning bearable was the thought of tea and biscuits. Our son started on it early and our sofa became a nest of cushions and crumbs. The first thing he ever helped bake was toast and I always tried my patience, as the mix became the site of excavation with shovels or a castle with a moat. The girls also joined in when they are old enough, so for a while I had three children all struggle to get their hands dirty. Now the youngest is able to make balls the size and have a group of useful help. Rusks thus became part of our family culture too, my child may have failed in the tradition of Rooibos Tea - (I like it, hate it) but at least they are raised properly as references Rusks!

Several friends in London were hit, requested the recipe and started cooking and it has since spread as far as Pakistan and the United States.

The recipe:

South African Buttermilk Rusks

1240 kg / 2lb12oz flour (I use 1 kg wholemeal and the rest white)

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons cream of tartar

2 teaspoons salt

250g / 9 oz butter

½ cup raisins (optional)

2 eggs

1 ½ cups brown sugar

2 cups buttermilk

1 cup oil

(1 cup = 250ml)

Preheat oven to 190C/380F

Grease three loaf tins of base measurement 20cmx10cm / 8 "x 4" or some combination of deep baking dish that adds roughly the same.

In a large bowl sift together flour, baking powder, baking soda, cream of tartar and salt. Cut the butter into small cubes and rub into flour. Add raisins, if using. You can experiment with various nuts and seeds, as well, though the biscuits are good too simple.

In another bowl, combine buttermilk, sugar, eggs and oil and beat until smooth. Stir liquid into dry ingredients and mix and knead until dough is firm.

Form the dough into balls the size of a tennis ball and wrapping tightly in a layer in bread pans. I usually get six rows of three each of my box. Bake for 45 minutes.

Turn out on a rack and let cool for 30 minutes before separating the individual Rusks with the join of the ball. Dry on a low heat for 4-5 hours 100C/200F until center is completely dry. These can be stored for centuries in a container airtight.