Kavring Small Sugar Rusks
Delightfully crispy and subtly sweet, Kavring Small Sugar Rusks are the perfect Scandinavian-inspired treat to elevate your coffee break or tea time. These twice-baked sugar rusks are crafted with simple pantry staples like flour, sugar, and milk, while a hint of ground cardamom adds a warm, aromatic touch. Softened butter is gently worked into the dough for a tender, crumbly texture, and a sprinkling of coarse sugar on top creates a beautifully crunchy finish. Each rusk is baked to golden perfection, then sliced and toasted for an irresistibly crisp bite. Perfect for dipping in your favorite beverage, these delicate and flavorful sugar rusks are as satisfying as they are easy to make. Plus, they stay fresh for up to two weeks, making them a versatile go-to for everyday snacking or special occasions!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 50 grams Granulated sugar
- 50 grams Unsalted butter, softened
- 1 teaspoon Baking powder
- 0.5 teaspoons Ground cardamom (optional, for flavor)
- 125 milliliters Whole milk
- 1 large Egg, lightly beaten
- 0.5 teaspoons Vanilla extract
- 2 tablespoons Coarse sugar (for sprinkling)
Instructions
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and ground cardamom (if using). Whisk together to ensure an even mixture.
Add the softened unsalted butter to the dry ingredients and work it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
In another small bowl, whisk together the milk, egg, and vanilla extract.
Gradually pour the wet mixture into the dry ingredients, stirring with a spatula or wooden spoon until it forms a soft, slightly tacky dough.
Turn the dough out onto a lightly floured surface and knead gently for about 1-2 minutes until it comes together smoothly. Do not overwork the dough.
Divide the dough into 12 equal portions and roll each portion into a small log about 6 cm (2.5 inches) in length.
Place the logs onto the prepared baking sheet, spacing them about 2 cm (1 inch) apart.
Sprinkle the coarse sugar over the top of each log for a sweet and crunchy topping.
Bake in the preheated oven for 20-25 minutes, or until the logs are golden and firm to the touch.
Remove from the oven and carefully transfer the logs to a cutting board. Using a sharp serrated knife, slice each log diagonally into 1 cm (0.5 inch) thick slices.
Return the slices to the baking sheet, cut side up. Bake for an additional 20 minutes, flipping the slices halfway through, until they are crisp and golden on both sides.
Let the rusks cool completely on a wire rack. They will harden further as they cool.
Store the cooled Kavring sugar rusks in an airtight container at room temperature for up to 2 weeks. Enjoy with coffee, tea, or milk!
Nutrition Facts
Calories |
147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 55 mg | 2% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 6.9 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 40 mg | 1% | |
*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.
