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Rusk

A very dry and hard biscuit/bread usually eaten dipped into a beverage such as tea, or used as a binder in sausages.

Rusk

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5 people Yepped this recipe

servings: 6

total time: 45 minutes

added on 12/24/2024

recipe by: Frankie

INGREDIENTS

1 1/4 cups all-purpose flour plus a little extra
1/2 cup water
1 tsp baking powder
1/4 tsp salt

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DIRECTIONS

Preheat the oven to 450°F.
Stir together the flour, water, baking powder, and salt until well combined and a dough is formed.
Roll out the dough on a lightly floured surface into a rectangle shape roughly 1/2-inch thick then place onto a baking sheet.
Bake in the preheated oven for 10 minutes.
Take the bread out of the oven then put the bread onto a cutting board and let sit for about 10 minutes to cool.
Reduce the oven heat to 350°F.
Cut the bread into 1-inch thick slices.
Place the sliced bread back onto the baking sheet, cut-side up, then bake in the oven for 15 to 20 more minutes or until bread is dry and hard.
Allow to cool on a wire rack for about 15 minutes.
Serve with tea or grind it in a food processor to use it as a binder for sausage.

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Notes

Rusk Breadcrumbs:

Rusk breadcrumbs are excellent for meatloafs, meatballs, breading chicken, or whatever you use breadcrumbs for.

1. After the rusk has cooled break it into small pieces then pulse in a food processor until finely ground.

2. Spread the breadcrumbs out onto a large rimmed baking sheet and bake at 200°F for 30 minutes.

3. Take the breadcrumbs out of the oven and set aside to cool for at least 15 more minutes.

4. Store in an airtight container.

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