Homemade Rusk
Transform your tea-time ritual with this irresistible Homemade Rusk recipe—a delightful combination of crisp texture and subtle sweetness. Perfectly golden and twice-baked, these rusks offer a satisfying crunch and a versatile flavor profile that can be customized with optional add-ins like aromatic cardamom, crunchy nuts, or sweet dried fruits. Made with pantry staples like all-purpose flour, milk, and butter, this easy-to-follow recipe comes together in just 20 minutes of prep time, with the oven doing the rest. Ideal for dunking into a hot cup of coffee or as a standalone snack, these homemade rusks are the ultimate treat for any occasion. Whether you're whipping up fresh batches for breakfast or storing them for leisurely munching, this ultimate guide to rusks ensures bakery-quality results in the comfort of your kitchen.
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 50 grams granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 60 grams unsalted butter
- 180 milliliters milk
- 1 large egg
- 1 teaspoon vanilla extract
- as desired optional add-ins (e.g., cardamom, nuts, dried fruits)
Instructions
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
In a bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate mixing bowl, cream the unsalted butter until it's soft and fluffy.
Add the milk, egg, and vanilla extract to the creamed butter, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until a smooth batter forms. If desired, fold in optional add-ins like cardamom, nuts, or dried fruits.
Pour the batter into a greased loaf tin and smooth the top with a spatula.
Bake the loaf for 35-40 minutes until it's golden brown and a skewer inserted into the center comes out clean.
Allow the loaf to cool completely on a wire rack.
Once cooled, cut the loaf into 1 cm thick slices using a serrated knife.
Arrange the slices back on the baking tray and bake again at 150°C (300°F) for about 25-30 minutes, or until both sides are dry and crisp, flipping halfway through.
Let the rusks cool completely on a wire rack before serving or storing.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 2049 mg | 89% | |
| Total Carbohydrate | 247.7 g | 90% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 60.3 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 312 mg | 24% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 661 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.
