Versatile Rusks
Crunchy, golden, and utterly customizable, these Versatile Rusks are the perfect accompaniment to your morning coffee or afternoon tea. This easy-to-follow recipe combines pantry staples like all-purpose flour, sugar, and baking powder with rich melted butter and a hint of vanilla to create perfectly crisp twice-baked treats. Add your personal touch by folding in nuts, such as almonds or pecans, or dried fruits like raisins or cranberries for a burst of flavor in every bite. With a simple dough preparation and a slow baking process that guarantees irresistible crunch, these rusks can be stored for up to two weeks, making them a convenient and delightful snack. Whether you enjoy them plain, dipped in your favorite beverage, or paired with spreads, these homemade rusks are endlessly adaptable and sure to become a household favorite!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 150 grams sugar
- 10 grams baking powder
- 2 grams salt
- 125 grams unsalted butter, melted
- 3 large eggs
- 120 ml milk
- 5 ml vanilla extract
- 100 grams optional: nuts (e.g., almonds, pecans) or dried fruit (e.g., raisins, cranberries)
Instructions
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Mix until evenly distributed.
In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until a consistent dough forms. If adding nuts or dried fruits, fold them into the dough at this stage.
Divide the dough into two even portions. Shape each portion into a log approximately 30 cm (12 inches) long and 6 cm (2.5 inches) wide.
Place the logs onto the prepared baking tray, leaving some space between them. Bake in the preheated oven for 25-30 minutes or until the logs are golden brown and firm to the touch.
Remove the baked logs from the oven and allow them to cool for 10 minutes. Lower the oven temperature to 150°C (300°F).
Using a sharp serrated knife, slice the logs into 1.5 cm (0.6 inch) thick slices. Lay the slices flat on the baking tray.
Return the tray to the oven and bake for an additional 20 minutes. Flip the slices over and bake for another 15-20 minutes, or until the rusks are dry and crisp.
Allow the rusks to cool completely on a wire rack before storing them in an airtight container. They can be stored at room temperature for up to two weeks.
Nutrition Facts
Calories |
4124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 2046 mg | 89% | |
| Total Carbohydrate | 583.3 g | 212% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 184.8 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 402 mg | 31% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 1476 mg | 31% | |
*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.
