How to Make Rusk

by Athena Hessong

Items you will need

  • 4 cups all purpose flour (See tip)
  • One packet of active dry yeast (about 2 1/4 tsp.)
  • 1 1/2 cup warm water (about 110 to 120 degrees F) (divided use)
  • 3/4 cup sugar
  • 1/2 tsp. salt
  • 1/2 cup oil
  • 2 whole eggs
  • Additional oil for coating the dough
  • Damp towel
  • Baking sheet
  • Knife
  • Mixing bowls

Rusks are a crunchy, baked treat that are served in many parts of the world such as India, Great Britain and South Africa. They are often dipped in tea to make them soft enough to eat. They are simple to make and do not require any special ingredients. Since you do not need very much sugar in these, they are a healthier alternative to offer children instead of cookies or cakes. Next time you want something new in your cookie jar, make a batch of rusks.

Step 1

Combine the yeast, 1/2 cup water, and 1 tsp. sugar into a bowl and set aside to proof the yeast for 10 minutes. The mixture should become foamy; if it is not, discard the yeast and use another packet.

Step 2

Stir the flour, remaining sugar, eggs, oil and salt in a mixing bowl.

Step 3

Pour the yeast mixture and the remaining 1 cup of water into the bowl with the flour mixture and stir to form a firm dough.

Step 4

Turn the dough onto a floured surface and knead for several minutes until it is elastic.

Step 5

Cover the dough with a light coating of oil, and cover with a damp towel. Leave in a warm spot to rise for about one hour.

Step 6

Preheat the oven to 200 degrees F (or its lowest setting).

Step 7

Uncover the dough and roll it out to about 1/2 inch thick. Slice it into 1 inch by 1/2 inch pieces and place these onto the baking sheet.

Step 8

Bake the rusks in the oven at 200 degrees until they have dried out and become hard and crisp. This could take about an hour.

Step 9

Remove from the oven, let cool and serve with tea.

Tips

  • Replace the 4 cups of all purpose flour with 2 cups of whole wheat and 2 cups of all purpose flour if desired.