Cake Rusks

Nostalgia ... Cake rusk takes me back to my childhood and sweet memories of school days. Cake rusks are a popular favorite during tea time. They offer a crunch full of yummy goodness that is enjoyed in many parts of the world. Cake rusks are a lightly sweetened crunchy, twice-baked cake biscuit!

The best way to enjoy these simple biscuits is to dunk them in your favorite cup of hot tea(chai) or coffee.

Prep Time : 15 mins

Cook Time : 1 hour

Total Time : 1 hour 15 minutes

Yields : 16 slices

Ingredients:

1/2 cup softened butter

1 cup flour

1/4 cup milk powder

1/2 cup Sugar

3 eggs

1 tsp baking powder

1 tsp vanilla essence

1/2 tsp cardamom powder(optional)

few drops of Yellow color (optional)

1- 7x 7 pan

Steps:

1. Preheat oven to 350 degree F.

2. Prepare your cake pan by lining it with parchment paper or butter the pan well on all sides.

3. In a bowl, sieve flour, baking powder, and milk powder. Set aside.

4. In another bowl, beat together the sugar and butter until pale and fluffy.

5. To the butter add the eggs, one by one, whisk after each addition, until fully incorporated.

6. Add the vanilla essence and mix it well.

7. Mix in the color now if you like yellow colored rusks. (optional)

8. Slowly add the dry ingredients to the wet ingredients. Scrape down the sides and bottom of the mixing bowl and mix until well incorporated.

9. Pour the cake mixture into the prepared pan and bake for 20 -25 minutes or until a toothpick inserted comes out clean.

10. Remove cake from the baking pan and let it cool completely on a wire rack.

11. On a cutting board, place the cake and cut it in two halves with a serrated bread knife, then cut the 2 halves into 1/2 -1 inch thick long slices.

12. Transfer cake slices to a baking tray, reduce oven temperature to 325 degrees and bake again for 15 minutes on each side until they are golden brown, dry and crunchy. They will turn to a darker color and harden if left in the oven with the door open for extra crunchiness.

13. Store the rusks in an air tight container once cooled.

Enjoy!

Slice cake like this.

Spread on baking sheet for the second bake. Switch sides and repeat.

Switch the sides and re-bake.

Note:

The secret to a crunchy cake rusks with golden color , is to re-bake at low temperature .

If you re-bake the cake slices at a high temperature it causes browning of the cakes, with a burnt flavor and you could end up with a very dark colored cake rusks.

If you like your cake rusks less sugary, reduce the sugar to 1/4 cup .

You could double the recipe.