Cake Rusks Recipe

Having Rusks in Pakistan at evening tea table is becoming more appreciable because it has more variety and deliciousness like Crispy rusks, Milky rusks, Garlic rusks and so on.

Rusk could be a reasonably dough incorporating sugar, eggs, and butter. it's formed into a loaf or cylinder, baked, cooled, sliced then dried in low heat till hard. Rusks have a really low tide content and keep well for extended periods. Sharing a standard origin with the trendy biscuit, medieval rusks were referred to as panis biscoctus, which means twice-cooked bread, and were used as provision for armies and ships bewildered.


In several countries there are breads which will fit rusks, therein they're basically oven-dried bread, whether or not plain just like the Italian bruschetta or of a sweet kind [like the cake rusks of pre-Partition India]; however they will incorporate alternative ingredients like spices [cardamom, cinnamon, nutmeg] or cracked.

Ingredients

2 cups flour
6 eggs
225 grams butter
2 tsp. vanilla essence
3 tsp. baking powder (level)
½ tsp. salt
1 ¼ cup powder sugar
Orange food colouring

Method

Preheat oven 350 degrees Fahrenheit. Cream butter and eggs in a cake mixer, add sugar and vanilla and mix, adding all dry ingredients and food colouring and mix. Once cake batter is ready, pour it into a greased 8 x 8 inch pan and bake for 55 minutes.

Once cake is ready let cool and slice, re-bake directly on the oven rack in a 300 degree Fahrenheit oven for 20 minutes. Let cool and harden completely and enjoy with a cup of tea, milk or coffee. Store in an airtight cookie jar.

Cretan Dakos Rusks Recipe

Cretan Dakos Rusks

Ingredients

4 medium rusks
1 clove garlic
1/4 cup extra virgin olive oil
1 large tomato, peeled and grated
1/4 cup crumbled feta cheese
1 teaspoon dried oregano

Method

Sprinkle some water over every toast to melt it slightly.Then firmly rub the clove over every toast to infuse it with garlic flavor.


Drizzle oil evenly over rusks and allow them to absorb the oil for 4-5 minutes.

Top rusks with tomato feta, and a sprinkle of oregano.

Easy Rusk Recipe

This simple toast direction goes well with a powerful cup of coffee, or late at midnight with some tea. Here’s the way to create South African rusks or because the Afrikaans speaking wish to say: “Beskuit” instruction.

Easy Rusk Recipe

To make these Quick and Easy Homemade rusks, you will need the following:

Rusk Ingredients:
• 1kg Self-rising Flour
• 250g Butter
• 200ml Sugar
• 320ml Buttermilk
• 10ml Baking Powder
• 2 Eggs
• 5ml Salt
• 25ml Oil.

Method:

Mix the dry ingredients together then start rubbing in the butter. Afterwards add your eggs and oil, now mix well. Once you are happy with your dough, make a hole in the centre and add the buttermilk. Knead your dough well and roll them into balls in the size of your choice. Start packing them tightly into a baking dish by pressing the dough evenly into a baking sheet.

You can create use of any of the cutting strategies for rusks. If you rolled them into balls before baking you'll be able to break those up rather than cutting them. keep in mind to Dry go in a coffee kitchen appliance once cutting.

Now you get to relish your home-baked rusks whenever you wish while not breaking your pockets monthly. This instruction is reasonable, simple and delicious; there's no reason for you to not strive it!

Muesli Rusks Recipe

Muesli Rusks…nourishment for the soul on a chilly winter’s day. These area unit just like Woolworth breakfast food Rusks -so terribly tasty and a lot offish! be happy to feature more or less raisins or nut or seeds to the mixture and bear in mind you would like to dry rusks out for concerning 10-12 hours within the kitchen appliance long – place the kitchen appliance onto 100°C and leave the door open slightly. The formula is admittedly simple, please don’t be suspend by the long list of ingredients!”

1cup Sugar
2 Eggs
500ml Buttermilk
500g Butter, melted
2 cups Nutty Wheat Flour
2 cups cake flour
4 teaspoons Baking Powder
2 teaspoons salt
2 teaspoons vanilla essence
2 teaspoons bicarbonate of soda
4 cups muesli (I used Alpen Muesli with no added sugar)
1/2 cup sunflower seeds
1/4 cup flax seeds
1/4 cup pumpkin seeds
1/2 cup raisins


Beat the eggs and sugar together until light and fluffy
Add the buttermilk and melted butter to the eggs and sugar mixture and mix well.
Add all the dry ingredients and mix together well.
Now add the muesli, seeds and raisins and mix again to distribute well.
Pour mixture into a greased baking dish with deep sides (about 5cm) and cook for +-45 minutes at 180°C
Allow the rusks to cool and then cut into desired size.
Dry rusks out for about 10-12 hours in the oven overnight – put the oven onto 100°C and leave the door open slightly.