CAKE RUSK
It's Pakistani and Indian double bake cookies.
Provided by Syeda Creations
Time 1h14m
Yield Makes 50 Cake Rusk
Number Of Ingredients 7
Steps:
- Preheat your oven to 170 C, 325 F or Gas mark 3 degrees.
- Add baking powder in flour and mix together with spoon. Put aside for later use
- Beat butter with beater at low speed and than add sugar and beat very well.
- In this step you wanna add eggs, flour (already added baking powder in it) and food colour. i) Add 1 egg, mix with the beater and than add some flour and beat it. ii) Add 1 egg more and food colour, mix with the beater and than add some flour and beat it. iii) Add last or a remaining egg, mix with the beater and than add remainig flour and beat it properly.
- Grease your cake rusk pan with butter.Pour the mixture in the pan.
- Place pan in a preheated oven for 25-30 minutes at 170 C, 325 F or Gas mark 3 degrees.
- Between 25-30 minutes check your cake is it ready or not by inserting a toothpick. If toothpick comes out clean than your cake is ready.
- Take it out from your oven and place your cake pan on wire grill or a shelf till it cool and also cool your oven ( it's good if you open your oven door and also take it out wire rack for cool it properly).
- Cut your cake in pieces.
- Lay the baking sheet or butter paper on the wire rack. And put your cake pieces on it.
- Place them in cold oven. Set your oven temperature after putting the cake pieces in oven at 150 C, 300 F or Gas mark 2 degrees for 15-20 minutes. (normally i give 20-25 minutes)
- And if you need more crispy than invert your cake pieces after 15-18 minutes and give 15 minutes more.
- Take it out from oven and after 5 to 10 minutes serve with tea, coffee or cold milk.
CAKE RUSK
Make and share this Cake Rusk recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve yeast in the ½ lukewarm water. Stir in the 1 teaspoons of sugar, set aside for 1 hour.
- Mix the oil with the ¾ cup sugar; add eggs, salt and 2 cups of warm water and dissolved yeast. Then stir in flour and cardamom seeds and knead until smooth. Return to a bowl well greased with oil. Brush top with melted butter or oil. Cover, set aside in a warm place until dough rises double.
- Make out in loaves in a long pan (you may use aluminum ice cube trays, which makes about 5 loaves).
- Bake at 450F for 10 minutes. Reduce the temperature to 375F and bake for a further 30- 40 minutes. Cool in the tins for 3-4 hours.
- Slice the loaf into thick pieces,.
- .Arrange the rusks in single layers on baking sheets and bake for a further 10- 15 minutes or until all moisture dries up. Cool and store in a airtight container.
Nutrition Facts : Calories 464.7, Fat 11.1, SaturatedFat 1.6, Cholesterol 35.2, Sodium 306.3, Carbohydrate 80.5, Fiber 3.9, Sugar 13.1, Protein 10.5
GRANDMA SALLY'S SWEDISH RUSKS
Swedish rusks are an old family recipe. These are great crisp cookies for dipping in coffee, tea, or hot chocolate.
Provided by Jasonh61
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 2h45m
Yield 39
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Beat sugar, shortening, and milk together in a large bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
- Mix flour, baking powder, cardamom, and salt together in a bowl. Add to the wet ingredients in batches, mixing after each addition until incorporated. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 30 minutes. Reduce the oven temperature to 250 degrees F (120 degrees C).
- Cut cake into three 3-inch strips lengthwise and thirteen 1-inch strips crosswise for a total of 39 pieces. Lay pieces on their sides on 2 cookie sheets. Sprinkle the top sides of the cookies with 1/2 of the cinnamon sugar.
- Bake rusks in the 250 degrees F (120 degrees C) oven for 45 minutes. Remove from the oven, flip rusks, and sprinkle with remaining cinnamon sugar. Bake until golden brown, 15 to 20 more minutes.
Nutrition Facts : Calories 128.9 calories, Carbohydrate 17.6 g, Cholesterol 10 mg, Fat 5.8 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 1.5 g, Sodium 91.9 mg, Sugar 6.8 g
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