Rusks Recipe

Rusks are a delicious and popular treat that has been enjoyed by people for many years. This recipe has its origins in traditional baking methods and has evolved over time to become a staple in many households. Rusks are a type of hard, dry biscuit that are often enjoyed with a cup of tea or coffee. They have a unique texture that is crunchy on the outside and slightly soft on the inside.

To make this recipe, you will need the following ingredients:

- 4 cups flour
- 1 teaspoon salt
- 6 teaspoons Dr. Price's Baking Powder
- 2 to 4 tablespoons shortening
- 1-1/2 cups milk

Begin by sifting the flour, salt, and baking powder together in a large bowl. This step helps to remove any lumps and ensures that the dry ingredients are well combined. In a separate bowl, melt the shortening and then add it to the milk. Stir the milk and shortening mixture slowly into the dry ingredients, stirring until smooth.

Next, lightly knead the dough on a floured surface until it becomes smooth and elastic. Roll out the dough to approximately half an inch thick. Use a biscuit cutter to cut out circles from the dough. To give the rusks their traditional shape, crease each circle with the back of a knife on one side of the center. Butter the smaller section and fold the larger part over the small section, pressing down gently to seal.

Place the shaped rusks on a greased baking pan, leaving about an inch of space between each one. Allow the rusks to stand for about 15 minutes in a warm place. This resting time helps the dough to rise slightly.

Before baking, brush each rusk with melted butter. This adds flavor and helps to brown the tops of the rusks during baking. Bake the rusks in a moderate oven for 15 to 20 minutes, or until they are golden brown and firm to the touch.

Once the rusks are baked, remove them from the oven and allow them to cool completely. Once cooled, they will become hard and dry, which is characteristic of rusks. The rusks can be stored in an airtight container for several weeks, making them a convenient treat to enjoy over time.

Now that you have made these delicious rusks, here are a few fun facts about them:

- Rusks have their origins in South Africa, where they are a popular snack known as "beskuit" in Afrikaans.
- The word "rusk" comes from the Dutch word "beschuit," which means "twice-baked."
- Traditional rusks were originally baked twice to help preserve them for longer periods of time.
- Rusks were a common staple for travelers and explorers during long journeys, as they were durable and could be eaten without spoiling.

There are also other similar recipes that you may enjoy:

1. Biscotti: Biscotti is an Italian treat that is also twice-baked, resulting in a crunchy texture. It is traditionally flavored with almonds and may be enjoyed dipped in coffee or dessert wine.

2. Mandelbrot: Mandelbrot is a Jewish dessert that is similar to biscotti. It is made with almonds and often flavored with cinnamon and chocolate.

3. Zwieback: Zwieback is a type of rusk that is popular in Germany. It is made by baking bread twice and is often enjoyed by teething babies or simply as a tasty snack.

4. Melba toast: Melba toast is a thin, dry toast that is similar to a rusk. It is often used as a base for appetizers or enjoyed with spreads and dips.

By exploring different variations of rusks and similar recipes, you can enjoy a wide range of tasty treats that are perfect for any occasion. So go ahead and start baking your own batch of rusks today!


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