Marmite rusks! Do you know, I have searched the internet for this and have not found a recipe? Unbelievably. Shocking in fact.
So without ado, let me tell you about marmite rusks. First off, marmite rusks are not made from actual rusks. They are instead made from ordinary bread. The bread is then covered in marmite and butter and slow roasted in the oven. The result? A chewy crunchy super savory snack.
Marmite rusks are one of the things I keep handy in my mind for things like parties. They are super cheap to make, and are quite filling as far as snacks go.
Usually marmite rusks call for – yes you guessed it – marmite (vegemite or bovril will also work), butter and sliced bread. Basically what you do is butter the bread, spread marmite on, cut into strips, and bake at a low heat in the oven.
HOWEVER. When I started out my freelance career, butter was a luxury. Not something to be spread around indiscriminately. And so, I came up with my special budget version.
A word of caution – not overcook these little blocks of savory delight. Even if they don’t burn, they will start to take on a bitter taste. I think that what happens is that the marmite starts to overheat and change its flavor.
By the way, if you have kiddos, marmite rusks can be a great way to get them eating a healthy snack. They are essentially the same as a sandwich, only easier to have handy.
Marmite RusksPrint This
- 6 slices of bread (can be stale - it's a great way to use it up)
- 4 large tablespoons of marmite (feel free to decrease the amount if you would like a more mild flavor)
- 1/2 cup sunflower seed oil
- Other items you will need:
- Mixing bowl
- Baking sheet
- Spread each piece of bread with a thin amount of marmite.
- Cut into strips or squares and layer in a large glass bowl.
- Drizzle sunflower seed oil over the bread sticks / squares and gently toss with a large spoon, trying not to break any of the bread pieces.
- Once they are all well coated with oil, spread them onto a baking sheet and bake at a 250°F for 45 minutes.
Once done, allow the rusks to cool before removing them from the sheet. They need this time to harden up. Once they are fully cool you have store them in a nice big glass jar, or in a tupperware.