Dairy-Free Homemade Rusk
Indulge in the ultimate teatime treat with this Dairy-Free Homemade Rusk recipe, crafted to deliver crunchy, golden perfection without the use of any dairy. Made with simple pantry staples like all-purpose flour, vegetable oil, and a hint of vanilla, these twice-baked biscuits are light, crisp, and irresistibly delicious. This recipe is a fantastic option for those who prefer dairy-free delights but don’t want to compromise on flavor or texture. With an easy-to-follow process that includes baking and slicing the dough before its final crisping session in the oven, you'll achieve golden-brown rusks that pair wonderfully with a steaming cup of tea or coffee. Perfect for breakfast or an afternoon snack, this versatile rusk will become a staple in your kitchen. Make it ahead of time and store it in an airtight container to enjoy a dairy-free snack whenever the craving strikes!
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 150 grams Granulated sugar
- 120 milliliters Vegetable oil
- 1 teaspoon Vanilla extract
- 240 milliliters Water
- 3 Eggs
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a separate bowl, whisk together the granulated sugar, vegetable oil, vanilla extract, and eggs until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Stir in the water gradually until you achieve a thick, but pourable batter.
Pour the batter onto the prepared baking sheet, spreading it out evenly to form a rectangular shape about 1 inch in thickness.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and allow it to cool slightly, about 10 minutes.
Reduce the oven temperature to 300°F (150°C).
Once cool enough to handle, transfer the baked loaf to a cutting board and slice it into 1/2 inch thick slices.
Arrange the slices back onto the baking sheet, laying them flat and with a little space between each piece.
Return the sliced rusks to the oven and bake for an additional 30-35 minutes, flipping them halfway through, until they are dry, crisp, and golden brown.
Remove from the oven and transfer to a wire rack to cool completely.
Store the rusk in an airtight container to maintain their crispiness. Enjoy them with your favorite beverage!
Nutrition Facts
Calories |
3562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2273 mg | 99% | |
| Total Carbohydrate | 532.8 g | 194% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 152.4 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 168 mg | 13% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 635 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
