GRANDMA SALLY'S SWEDISH RUSKS
Swedish rusks are an old family recipe. These are great crisp cookies for dipping in coffee, tea, or hot chocolate.
Provided by Jasonh61
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 2h45m
Yield 39
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Beat sugar, shortening, and milk together in a large bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
- Mix flour, baking powder, cardamom, and salt together in a bowl. Add to the wet ingredients in batches, mixing after each addition until incorporated. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 30 minutes. Reduce the oven temperature to 250 degrees F (120 degrees C).
- Cut cake into three 3-inch strips lengthwise and thirteen 1-inch strips crosswise for a total of 39 pieces. Lay pieces on their sides on 2 cookie sheets. Sprinkle the top sides of the cookies with 1/2 of the cinnamon sugar.
- Bake rusks in the 250 degrees F (120 degrees C) oven for 45 minutes. Remove from the oven, flip rusks, and sprinkle with remaining cinnamon sugar. Bake until golden brown, 15 to 20 more minutes.
Nutrition Facts : Calories 128.9 calories, Carbohydrate 17.6 g, Cholesterol 10 mg, Fat 5.8 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 1.5 g, Sodium 91.9 mg, Sugar 6.8 g
BUTTERMILK RUSKS
A crunchy, crumbly bread/biscuit snack best eaten with a cup of tea! This recipe makes a huge batch of rusks - I usually cut it by half and I still get about 100 rusks (though I have never actually counted).
Provided by Ruby
Categories Quick Bread
Time 4h
Yield 200
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Grease cake pans. You can use 9x13-inch pans, round cake pans, or loaf pans.
- Melt butter in a saucepan over medium-low heat. Remove from heat and mix in sugar, buttermilk, and eggs.
- Combine self-rising flour, granola, baking powder, and salt in a bowl. Add to the butter mixture and mix until well combined. Batter will be sloppy. Divide into thirds, and then divide each third into small balls. Place into the prepared cake pans side by side.
- Bake in the preheated oven until cooked fully through, 45 to 60 minutes. Remove from oven and gently place on baking sheets.
- Reduce oven temperature to 200 degrees F (95 degrees C). Bake rusks on low temperature until dry and crunchy, 2 to 3 hours. Depending on the size of your rusks this can take several hours.
Nutrition Facts : Calories 54.2 calories, Carbohydrate 8 g, Cholesterol 5 mg, Fat 2 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 105.3 mg, Sugar 3.2 g
SOUTH AFRICAN RUSKS
Make and share this South African Rusks recipe from Food.com.
Provided by Norahs Girl
Categories Breads
Time 12h15m
Yield 24 rusks approx
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In a large mixing bowl, thoroughly mix the dry ingredients.
- Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough.
- Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness.
- Cut the dough into rectangles about 2 by 4 inches.
- Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little.
- Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry.
- The finished rusks should be very dry and hard.
- Cool and store in an airtight container.
- Rusks will keep for weeks.
- Variations Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins.
- Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon.
- Peanut Rusks: Add 1 cup coarsely chopped peanuts.
CAKE RUSK
It's Pakistani and Indian double bake cookies.
Provided by Syeda Creations
Time 1h14m
Yield Makes 50 Cake Rusk
Number Of Ingredients 7
Steps:
- Preheat your oven to 170 C, 325 F or Gas mark 3 degrees.
- Add baking powder in flour and mix together with spoon. Put aside for later use
- Beat butter with beater at low speed and than add sugar and beat very well.
- In this step you wanna add eggs, flour (already added baking powder in it) and food colour. i) Add 1 egg, mix with the beater and than add some flour and beat it. ii) Add 1 egg more and food colour, mix with the beater and than add some flour and beat it. iii) Add last or a remaining egg, mix with the beater and than add remainig flour and beat it properly.
- Grease your cake rusk pan with butter.Pour the mixture in the pan.
- Place pan in a preheated oven for 25-30 minutes at 170 C, 325 F or Gas mark 3 degrees.
- Between 25-30 minutes check your cake is it ready or not by inserting a toothpick. If toothpick comes out clean than your cake is ready.
- Take it out from your oven and place your cake pan on wire grill or a shelf till it cool and also cool your oven ( it's good if you open your oven door and also take it out wire rack for cool it properly).
- Cut your cake in pieces.
- Lay the baking sheet or butter paper on the wire rack. And put your cake pieces on it.
- Place them in cold oven. Set your oven temperature after putting the cake pieces in oven at 150 C, 300 F or Gas mark 2 degrees for 15-20 minutes. (normally i give 20-25 minutes)
- And if you need more crispy than invert your cake pieces after 15-18 minutes and give 15 minutes more.
- Take it out from oven and after 5 to 10 minutes serve with tea, coffee or cold milk.
SWEDISH ALMOND RUSKS
Not too sweet, these nutty, crunchy cookies go well with a cup of hot coffee...and travel well in care packages, too!
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar. Add 1 egg at a time, beating well after each addition. Stir in extract. Sift together flour, cardamom and baking soda; add alternately with sour cream to creamed mixture. Fold in almonds. Divide dough into 6 parts; shape into logs (like refrigerated cookie dough). Place 3 each on 2 greased baking sheets. Bake at 350° for about 30 minutes or until light brown. , Remove logs to cutting board. Using a sharp knife, slice logs diagonally 1/2 in. thick. Place cookies on sheets; return to oven and bake until light brown. Cool; store in tightly covered containers.
Nutrition Facts : Calories 92 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 41mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
DUTCH RUSKS
If you don't feel well or can't go to sleep, eat these with some warm milk. Dip them in if nobody's looking. So good and so soothing.
Provided by Olha7397
Categories Yeast Breads
Time 1h15m
Yield 60 rusks
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F degrees.
- Proof the yeast in 1/2 cup of the lukewarm milk with 1 teaspoon of the sugar.
- When you have a yeast sponge, add the rest of the milk, sugar, and soft butter. Stir in the flour, cup by cup, until you have a dough that you can knead. Work until smooth and shiny, then place in a large buttered bowl, cover with a towel and put in a warm place for about 1 hour or until doubled in bulk.
- Take the dough out onto a lightly floured work surface, knead for a few minutes and roll into ropes, about 2 inches thick. Bread off pieces, about the size of an egg, and shape into little round buns.
- Place these on buttered baking sheets, cover with a towel and let rise until doubled in bulk, about 45 minutes.
- Bake in the oven until they are pale gold, about 15 to 20 minutes.
- Cool on a rack.
- After they have cooled, use a big fork to slice the top half off each bun. Place both tops and bottoms on a baking sheet; they can be rather close together.
- Bake in a 400 degrees oven until light brown, about 10 to 15 minutes. Turn off the heat and let them get crisp.
- Let cool completely before eating.
- These will keep crisp and fresh for a long time. If they do get soggy, put them back in a low oven and let them crisp again. 60 rusks. Do not freeze.
- Breads Of The World.
Nutrition Facts : Calories 74.7, Fat 2.4, SaturatedFat 1.4, Cholesterol 6.2, Sodium 18, Carbohydrate 11.7, Fiber 0.4, Sugar 1.7, Protein 1.6
ALMOND RUSKS
I grew up in Scandinavian community and enjoyed many Swedish treats as a child. This rusk recipe is one I've kept through the years, and it's become a favorite snack for my nieces and nephews. It is crunchy yet not too sweet; rusks are a delicious treat to take along on any outing! -Lucille Dunn, Alma Center, Wisconsin
Provided by Taste of Home
Time 45m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the eggs, sugar and oil. Combine flour, almonds, baking powder and salt; gradually add to sugar mixture until well combined. Chill until firm. , Divide dough into three pieces. Roll each piece into an 8-in. x 2-in. rectangle; place on a greased baking sheet. , Bake at 350° for 15-20 minutes or until firm to the touch. Cool on a wire rack for 15 minutes. Reduce heat to 300°., Carefully cut each rectangle into 1/2-in. slices. Place slices cut side down on baking sheets. Bake for 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 219 calories, Fat 13g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 132mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
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