1. Heat the oven to 180C on fan
2. Add your flours, baking powder, sugar, seeds/nuts and other mix-ins into a bowl. Give everything a quick mix and then make a well in the middle. To the well add the wet ingredients, then mix well with either your hands or a rubber spatula until everything is well combined and the mixture has formed a moist, slightly sticky dough.
3. Line a suitable sized rectangular baking dish with baking paper or a silicone mat on the base, and grease the sides. I use one that’s about 20x30cm and has nice 4cm high sides.
4. Add the dough into the pan, and press it down until it’s about 2-3cm thick. Pop the rusks in the oven for 30-35 minutes, until lightly golden brown. Turn off the oven and allow the rusks to cool slightly, for about 20-30 minutes, which will make them a bit easier to slice. Slice the rusks into batons, roughly 2cm x 10cm (or whatever chunky size you like). Place them back on a tray, leaving a small gap between each rusk. Pop the rusks back into the oven to dry out at 100C for about 6-8 hours.
5. Once dry and cool, place them into a jar or container, where they will keep fresh for at least a month (that is if they end up lasting that long). Serve dunked into tea or coffee for the full South African experience.

Happy cooking! x