This type of rusk, called a beschuit in Dutch, is a breakfast and tea bread. It is as common in South Africa as it is in the Netherlands, a remnant of that country’s original Dutch settlers. If the Dutch name sounds like biscotti, it’s for good reason: Rusks of all kinds, whether yeast risen or baking powder risen as the ones here, are first baked, then cut or separated and baked again, just like the toasted Italian cookies. This recipe comes from Reina Teeger, via her sister, my friend Kyra Effren. It seems Reina was able to pry the recipe from the chef at a game reserve in South Africa that she and her husband once visited. Unlike biscotti, which are crisp and penetrable with normal teeth, rusks must be dunked in tea, coffee, or (preferably warm) milk to soften them. They are much too hard to be eaten dry.