Rusks for Dutch People Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. flour
1/2 c. melted butter
2 c. whole wheat flour
2 eggs
1/3 c. sugar
3/4 c. buttermilk
1/2 tsp. salt
2 tsp. vanilla
2 tsp. baking powder
2 tsp. almond extract
1 tsp. cinnamon
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Directions: |
Directions:Preheat oven to 400º. In a large mixing bowl, thoroughly mix dry ingredients. Combine all the wet 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 2x4 inches. Bake the rusks 2 in. apart on stone or buttered baking sheets for about 25 minutes until the tops are crisping and browning a little. Now, eat a few soft rusks warm from the oven. Loosely pile the rusks on a baking sheet and keep them in a 200º oven for 6-12 hours. The finished rusks will be very dry an hard. Cool and store in an air tight container. Rusks will keep for weeks! |
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Number Of
Servings: |
Number Of
Servings:2 dozen |
Personal
Notes: |
Personal
Notes: These taste different from the round rusks that you can purchase, but they're much better in my opinion. Make them in what ever shape you like. Mine usually look more like biscotte. You can also feel free to add in things like dried fruit, nuts, etc.
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