Ma Hannelie se Bruin Beskuit

This is the kind of beskuit that fills a tin and lasts… until it doesn’t. Deep, nutty, full of texture, and made for early mornings with strong coffee. Properly South African, properly comforting.

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Ingredients

1. Wet Ingredients

• 1½ blocks butter, melted
• 1 cup oil
• 1 litre buttermilk (2 × 500 ml)
• 4 eggs
• 2 cups white sugar
• 2 cups brown sugar

2. Dry Ingredients

• 2 kg cake flour
• 20 ml baking powder
• 10 ml salt

3. Add-ins

• 1 cup sesame seeds
• 2 cups sunflower seeds
• 2 cups pumpkin seeds
• 2 cups bran (semels)
• 1 cup raw oats

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Instructions

Preheat the oven to 160°C and grease two large baking trays.

Melt the butter and combine it in a large bowl with the oil, buttermilk, eggs, white sugar, and brown sugar. Mix until well combined.

In a separate bowl, combine the flour, baking powder, and salt.

Add the dry ingredients into the wet mixture and mix until a thick dough forms.

Fold in the sesame seeds, sunflower seeds, pumpkin seeds, bran, and oats, ensuring everything is evenly distributed.

Press the dough into the prepared baking trays and flatten evenly.

Score the dough into finger-sized pieces before baking.

Bake for about 1 hour until firm and cooked through.

Remove from the oven, allow to cool slightly, then cut through the scored lines.

Return the pieces to the oven and dry out at 70°C for about 8 hours (fan oven), or 100°C in a conventional oven, until completely dry and crisp.