Indian Rusk Recipes

CAKE RUSK | INDIAN CAKE RUSK (EGGLESS)

Steps:

• Preheat the oven to 350 degrees F / 180 degrees C, position a rack in the middle of the oven. Grease a 7 x 7-inch square pan or 9 x 5-inch loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.
• In a medium mixing bowl, sieve flour, baking powder and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
• Add in the yogurt next, continue beating on medium-high speed.
• In goes the vanilla extract/cardamom powder next. Beat on medium speed for another 30 seconds.
• Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. (DO NOT OVER MIX).
• Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Bake on the middle rack for 40-45 min or until the toothpick inserted in the center of the cake comes out clean.
• Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely. Let the cake cool down completely, at least for an hour. If you try slicing it when it is warm, it will be crumbly, as this is a soft cake.
• Preheat the oven to 350 degrees F/ 180 degrees C. Once completely cool, cut the cake into 1/2 inch slices. Cut the cake in the middle and start cutting 1/2 inch pieces from there on.
• Place the cake slices on a baking tray lined with parchment paper. Bake for 20-25 minutes on one side or until a light golden brown.
• Remove the tray from the oven, flip the slices gently and bake for another 20 - 25 minutes. Transfer to a wire rack and let it cool completely. Store them in an airtight container when they are completely cool.

CAKE RUSK

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.

SPICED INDIAN RUSKS

Steps:

• Preheat oven to 325°. Line a 8-in. square baking pan with parchment, letting ends extend up sides. In a large bowl, cream butter, sugar and vanilla until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Transfer to prepared pan., Bake until edges pull away from the sides, or a toothpick inserted in center comes out clean, 30-32 minutes. Cool in pan on a wire rack for 10 minutes. Lifting with parchment, remove from pan. Transfer to a cutting board. Using a serrated knife, cut into fourteen 4x1-in. slices. Place on baking sheets, cut side down., Bake until golden brown, 8-10 minutes on each side. Remove from pans to wire racks to cool completely.

SOUTH AFRICAN TRADITIONAL RUSKS

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Line a high-rimmed baking sheet with parchment paper, letting the paper overhang the sides for easy removal.
• Combine flour, ground All-Bran®, white sugar, brown sugar, baking powder, and salt in a bowl.
• Melt butter in a saucepan over low heat. Remove from the heat and mix in cream. Add flour mixture and mix until well combined.
• Spread out batter into the prepared baking sheet and use a knife to cut into slices; this will make removing the rusks easier once baked.
• Bake in the preheated oven for 50 minutes. Reduce heat to 160 degrees F (70 degrees C) and leave rusks in the low temperature oven for 4 hours to dry. Remove from oven and allow to cool.
• Cut into 80 slices.

CAKE RUSK (INDIAN/PAKISTANI BISCOTTI) RECIPE BY TASTY

Steps:

• Preheat the oven at 350°F. Take a 9-inch square baking pan and spray it with a baking spray. Place a parchment paper in the bottom of the pan.
• In a large bowl, sift together the flour, baking powder and salt together and set aside.
• Beat the eggs in a separate large bowl until the eggs are fluffy, and the texture is airy with an electric mixer. Then, add sugar to the eggs and beat for another minute. Add in the butter, vanilla extract and yellow food color and mix until combined.
• Add the dry ingredients to the wet ingredients. Fold in with a spatula just until incorporated.
• Pour the mixture in the prepared pan and place it in the middle rack and bake for 15 - 20 minutes until a wooden skewer when inserted in the center comes out clean with a few crumbs.
• Place the cake on a wire rack until it is cooled completely. Let the cake cool at room temperature before cutting it into pieces.
• Preheat the oven again at 300°F.
• Cut the cake in half. Then cut one-inch pieces of the cake. Finally, cut the pieces in half.
• Place the pieces in the baking tray and place them back in the preheated oven. After 25 minutes, flip over and bake the cake pieces again until the other side is golden brown as well.
• Take out the cake pieces and let them cool completely before placing them in an air-tight container.

GRANDMA SALLY'S SWEDISH RUSKS

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.

SOUTH AFRICAN RUSKS / BISCUITS

Steps:

• Preheat oven to 190c / 375f.
• Mix the 250g butter into the flour either with your hands or in a blender.
• Add the sugar, salt and baking powder and then mix in the milk and wine vinegar until you have a smooth dough.
• Grease a large baking tray with some of the remaining butter.
• Divide the dough into 3 equal portions.
• Wet your hands with a little cold water and quickly roll the dough into long dough sausages, about 30cm long.
• Arrange the dough sausages in parallel lines on the tray, dotting a few bits of extra butter in between.
• Bake for 45mins - 1hour until the tops are golden and crusty.
• Remove from the oven and turn the oven temperature down to 150c / 300f.
• The dough sausages will have joined together so cut down the lengths to separate them and then cut each sausage into 3cm pieces.
• Leave them to cool for a bit so that they are more manageable, then list them up and break them in half down the middle so they look nice and rustic.
• Return them to the baking tray, this time laying them on their sides and bake in the oven for a further hour (30 mins each side) to dry them out.
• Let them cool completely before storing in a closed container or paper bag, where they will keep well for up to around 5 days.