Nut-Free Homemade Rusk
Delightfully crisp and flavorful, these Nut-Free Homemade Rusks are the perfect pairing for your morning coffee or afternoon tea. Made entirely from pantry staples, this recipe combines the warming spices of cinnamon, cardamom, and ginger with a tender, buttery base, all without a hint of nuts—ideal for allergy-friendly baking. With a double-bake technique that ensures a satisfying crunch, these golden slices are as irresistible as they are versatile, offering a little sweetness alongside their aromatic spice profile. Whether enjoyed as a snack or shared during a gathering, these nut-free rusks are sure to impress with their classic texture and wholesome flavor. Effortless to prepare and with just a few simple steps, this recipe is a must-try for anyone seeking a delicious, nut-free treat.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 150 grams sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground cardamom
- 0.5 teaspoon ground ginger
- 125 grams butter, unsalted and softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 100 milliliters milk
Instructions
Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, salt, ground cinnamon, ground cardamom, and ground ginger. Mix well to combine the dry ingredients.
In another bowl, cream the softened butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and stirring until a soft dough forms.
Divide the dough into two equal parts. Shape each part into a log approximately 25 cm (10 inches) long and 5 cm (2 inches) wide. Place the logs on the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch. Remove from the oven and let cool for 15 minutes.
Once the logs are cool enough to handle, cut them diagonally into 1 cm (about 0.5 inch) thick slices.
Return the slices to the baking sheet, arranging them cut-side down. Bake again for 10-12 minutes or until they are golden and crisp.
Turn each rusk over and bake for another 8-10 minutes until the opposite side is also golden brown.
Remove from the oven and allow to cool completely. Enjoy your nut-free rusks with coffee, tea, or as a delightful snack!
Nutrition Facts
Calories |
3550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.6 g | 152% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 544.9 g | 198% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 156.9 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 312 mg | 24% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 899 mg | 19% | |
*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.
