‘Rusk’, is a wonderful creation of culinary art. It’s a dish which wasn’t invented by a single man in his very own kitchen. Rather, it’s a journey where a series of culinary lovers have incorporated their personal touch. That’s why it is so different in taste and texture in different regions. You get to see an array of rusk biscuits, commonly known as ‘Rusk’, from soft to very hard whenever you try to find out the best companion for your evening tea. Be it India, South Africa, or Spain, rusk has been a most common dish for ages. The double-baking process is the key to making this wonderful biscuit.
Let’s see how you can make it too.
Ingredients:
Refined flour – 2 Cups
Castor sugar – ¼ Cup
Salt – 1 Teaspoon
Activated yeast – 1 Tablespoon
Olive oil – 2 Tablespoon
Water – Adequate
Milk – To brush over the dough
Procedure:
Take a bowl. Mix refined flour, castor sugar, salt, and activated yeast in it. Use a hand blender to blend it well.
Now add water to give it a thick batter consistency.
Add olive oil. Mix it well. It will turn into a soft dough.
Cover it and rest it for 15 to 20 minutes.
Take a bread mold and place the dough inside. Flatten a bit to spread it across the mold.
Again cover it and rest it for another 15 to 20 minutes.
Brush milk over the dough.
Bake for 15 to 20 minutes at 1800 C.
Cool it down after it gets baked.
Cut it into slices.
Now spread it across a baking tray. And again bake it for 30 minutes at 1000 C.
At the end, you will get a golden result from the lip-smacking Rusk Biscuit recipe.
Enjoy with Tea!!
Nutritional Value for 1-piece Rusk Biscuit
| Energy | 46 Cal (2% of the Daily Value) |
| Protein | 1 g (2% of the Daily Value) |
| Carbohydrates | 7.5 g (2% of the Daily Value) |
| Fat | 1.3 g (2% of the Daily Value) |
| Vitamin A | 23.9 mcg |
| Vitamin B3 | 0.2 mg |
| Calcium | 10.6 mg |
| Iron | 0.2 mg |
| Sodium | 0.7 mg |
| Potassium | 9.5 mg |
Percentage of Daily Value is based on a 2000-calorie diet.
Conclusion:
I always endorse self-cooking. Rusk biscuits are not any different. But if you have any bread, or cake left over, I would encourage you to use that as the basic ingredient for the Rusk Biscuits recipe. The result will surprise you. Especially when you try with a cake leftover, the cake rusk turns amazingly palatable.
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