Hard, dry biscuit or a twice-baked bread. Rusks is the anglicized term for (Afrikaans: beskuit) and is a traditional Afrikaner breakfast meal or snack. They have been dried in South Africa since the late 1690s as a way of preserving bread, especially when travelling long distances without refrigeration. Their use continued through the Great Trek and the Boer Wars through to the modern day. Rusks are typically dunked in coffee or tea before being eaten.

Rusks are essentially double-baked bread …

...See more

Hard, dry biscuit or a twice-baked bread. Rusks is the anglicized term for (Afrikaans: beskuit) and is a traditional Afrikaner breakfast meal or snack. They have been dried in South Africa since the late 1690s as a way of preserving bread, especially when travelling long distances without refrigeration. Their use continued through the Great Trek and the Boer Wars through to the modern day. Rusks are typically dunked in coffee or tea before being eaten.

Rusks are essentially double-baked bread dough. Round balls of dough are closely packed in pans and baked like bread, after which long chunks are cut or broken off and slowly rebaked to a dry consistency. Several modern-day mass-produced versions are available, the most famous brand being Ouma Rusks. Many bakeries, delis and home industries also sell commercial rusks, sometimes made from non-traditional ingredients, such as baking powder rather than sourdough. In addition to plain and buttermilk flavours, aniseed, wholewheat, condensed milk, muesli, and lemon poppyseed variations are also available.

https://en.wikipedia.org/wiki/Rusk#South_Africa

...See less