It’s not just taste we crave; it’s texture. See: the rusk, a twice-baked biscuit, akin to biscotti but grainier, crunchy, hearty, and tough to break. In South Africa, the slightly sweet, long rectangles are an everyday accompaniment to a cup of coffee or tea, and are meant for dunking. “You don’t have one without the other,” says Cape Town native and Sudbury resident Mandy McKenzie, who runs Kiff (South African slang for “awesome”) and bakes a line of rusks at CommonWealth Kitchen, the shared space in Dorchester. “Dunk. Eat. Repeat,” she says, is the way to enjoy her homemade snack, which the baker likens to a grandmother’s cookie. The rusks come in traditional buttermilk; double chocolate, with chocolate chips that melt when dunked; and with three seeds: sesame, sunflower, and flax (8 for $6.99 to $8.99). McKenzie also crafts granola and another South African treat she grew up with: crunchies (2 for $2.99 to $4.99; 8 for $5.99 to $7.99), a cross between a granola bar and a chewy, salty oat cookie, in golden syrup, honey granola, and peanut butter flavors. Available at the Cheese Shop, 29 Walden St., Concord, 978-369-5778; Brothers Marketplace, 446 Main St., Medfield, 508-359-6850 and 41 Center St., Weston, 781-966-3696; Duck Soup, 365 Boston Post Road, Sudbury, 978-443-3825; and Roche Bros., selected locations. www.kifffood.com.
Ann Trieger Kurland can be reached at firstname.lastname@example.org.