top of page

These Aniseed Rusks (Beskuit) jiggles the memory back to that big orange/yellow tupperware holder that was a fixture at the breakfast table!


They are a bit more solid than the traditional yeast feathery rusks, as shipping turned them into crumbs and therefore I had to adjust the recipe slightly, no change to the traditional flavour though!



Rusk - Aniseed

Rating is 5.0 out of five stars based on 1 review
400 Grams
  • (allergens in bold)

    Flour: Wheat


    Sugar: from Sugar Beets

    Margarine: Vegetable oils {rapeseed, palm, sunflower}, Water, Salt, Emulsifiers {lecithin, mono- and diglycerides of fatty acids}, Acid {citric acid}, Colouring {carotene}, Natural Flavouring, Vitamins {A,D}





Rated 5 out of 5 stars.
Based on 1 review
1 review

  • LynneFeb 16
    Rated 5 out of 5 stars.

    The perfect amount of aniseed, and thank you for the ‘bonus’ cinnamon and custard risks, they’re sure to be a hit.

bottom of page