Cakerusk Crispy 250g

Cake rusk is a popular crispy, twice-baked biscuit that’s perfect for dunking in tea or coffee. It’s similar to biscotti but has a more cake-like texture. Here’s a simple recipe to make crispy cake rusk at home:
Cake Rusk Recipe
Ingredients:
1 1/2 cups (190g) all-purpose flour
1/2 cup (115g) unsalted butter (softened)
3/4 cup (150g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (60ml) milk (optional, for a softer texture)
Optional: A pinch of cardamom or a few drops of almond extract for added flavor
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a loaf pan or a small cake pan with parchment paper.
Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy (about 2-3 minutes).
Add the Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Mix in the vanilla extract (and almond extract or cardamom if using).
Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until combined. If the batter seems too thick, add a little milk to reach a smoother consistency.
Bake the Cake:
Pour the batter into the prepared loaf or cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Slice:
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice the cake into 1/2-inch thick slices.
Second Bake for Crispiness:
Place the cake slices on a baking sheet lined with parchment paper. Reduce the oven temperature to 300°F (150°C). Bake the slices for 15-20 minutes, then flip them over and bake for another 10-15 minutes, or until both sides are golden brown and crispy.
Cool and Serve:
Allow the cake rusk to cool completely on a wire rack. They will become even crisper as they cool.
Enjoy:
Serve your cake rusk with tea or coffee, or enjoy them as a crunchy snack on their own.
Tips:
Flavor Variations: You can add a teaspoon of lemon or orange zest to the batter for a citrusy twist.
Storage: Store the cooled cake rusk in an airtight container to keep them crispy for up to 2 weeks.
These crispy cake rusks are a delightful treat that offer the perfect combination of sweetness and crunch!

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