Indian Tea Rusk

 Tea Rusk is an Indian Version of Italian biscotti which contains wheat flour, milk, sugar etc. Its crunchy, tasty and a perfect snack for any time of the day. Rusk is a dehydrated version of bread which is made tastier by adding a bunch of ingredients . Rusk is a twice baked bread, first it is baked in a bread form and then again baked to get in rusk form.

Unlike cookies or biscuits, the crispiness and perfectly toasted taste of rusk is absolutely delightful . Would you ever think of making it in your home? You may think that it is a very difficult job, but I am sure that it is not much difficult to make crunchy, tasty tea rusk in your home.

Rusk in India is a favorite tea time snack and dipping rusk in a tea or coffee is world to most of the people who read this. Am I right?

While cooking it first they will come out like a soft cake and then you allow it to cool for 10 minutes or more and then again keep them bank to oven and bake again at a lower temperature to get crispy, crunchy rusk. 

Making batter for rusk is very easy because it contains only  very few ingredients but however baking time is bit high which may test your patience😉. But I think it is quite okay, once your rusk is prepared you will be satisfied by the taste of it and we are doing something that you truly love.

Here I am adding some extra ingredients to make my rusk more tastier. We can make sweet, crispy, crunchy rusk with raisins, tutti-frutti and some other dry fruits like cashew nuts, almond and pistachios.

I always wondered in my childhood how these tasty rusk are made and I was surprised when I get to that it is very easy to prepare.

Prep time: 1 hour

Cook time: 2 hours

Total time: 3 hours

Servings: 4

 INGREDIENTS:

• 2 cups all purpose Flour
• 2 Eggs
• 1/4 cup milk
• 3/4 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• 3/4 cup powdered sugar
• 1/2 grams Tutti-frutti
• 1/4 cup chopped cashew nut
• 1/4 cup chopped almonds
• 1/4 cup unsalted chopped pistachios 

INSTRUCTIONS:

• Preheat oven at 180C.
• Put baking paper to tin and grease with butter and then sift together flour and baking powder.
• Beat butter and powdered sugar until creamy.
• Add egg one after other and then vanilla extract.
• Add milk and beat well.
• Add tutti-frutti, cashew, almonds, pistachios.
• Mix together and pour the batter into tin and bake for 40 to 45 minutes.
• Allow it to cool and then peel of the baking paper.
• Cut the cake in vertical pieces.
• Bake the cake again for 20 to 25 minutes at 180C or until golden brown and crispy.
• Cool and store in air-tight containers.