SWEDISH CAKE RUSKS
Cake rusks are like biscotti. We like them with our breakfast tea or coffee. Swedish Rusks are great for dunking. Store rusks in an airtight container.
Provided by Meena Chiramel
Categories World Cuisine Recipes European Scandinavian
Time 55m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Grease a large baking sheet.
- Sift the flour, salt and baking powder into a large bowl. Cut in butter using a pastry blender, or pinching between your fingers, until the mixture resembles coarse crumbs. In a cup or small bowl, whisk together the egg and sour cream. Mix into the dry ingredients a little at a time until a moist soft dough is achieved.
- Place the dough on a floured surface, and shape into a slab about 3/4 inch thick and 4 inches wide. Cut the slab crosswise into 5 pieces. Place the pieces about 2 inches apart on the prepared baking sheet.
- Bake for 20 minutes in the preheated oven, until well risen and light brown. Remove from the oven, and allow to cool. Slice each piece in half lengthwise, and return to the baking sheet. Turn off the oven. Return rusks to the warm oven to dry out, about 15 minutes.
Nutrition Facts : Calories 168.1 calories, Carbohydrate 19.6 g, Cholesterol 38 mg, Fat 8.4 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 5 g, Sodium 243.1 mg, Sugar 0.1 g
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Raees Ferooz
[email protected]These rusks are amazing! They're the perfect combination of crispy and chewy. I love the flavor of the cardamom too.
Lakotah Frye
[email protected]I love the flavor of these rusks, but they're a bit too hard for my liking. I think I'll try baking them for a shorter amount of time next time.
Abigail Calderon
[email protected]These rusks are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Sophy Maduagwu
[email protected]I'm not sure what went wrong, but my rusks turned out really dry. I think I might have overbaked them.
Abraham Mwamba
[email protected]These rusks are a delicious and affordable snack. They're also a great way to use up leftover bread.
Maisam bashir
[email protected]I've never made rusks before, but this recipe was so easy to follow. My rusks turned out great and they were a big hit at my party.
FAHIM IBN BASHAR
[email protected]These rusks are the perfect addition to any breakfast or brunch table.
Peter Nimnan
[email protected]I love the fact that these rusks are made with simple ingredients. They're also a great way to use up leftover bread.
Marvin Mendenhall
[email protected]These rusks are so easy to make and they're always a hit with my family and friends.
kusasira Immaclate
[email protected]I followed the recipe exactly and my rusks turned out perfectly. They're crispy and flavorful, and they have the perfect amount of sweetness.
Anish Tamang
[email protected]These rusks were a bit too dry for my taste. I think I'll try adding some more butter next time.
Sikawura Business
[email protected]I'm not a huge fan of cardamom, but I still enjoyed these rusks. They're not too sweet and they have a nice texture.
Maggie Thompson
[email protected]These rusks are a great way to use up leftover bread. They're also a delicious and affordable snack.
carla parrish
[email protected]I love the way these rusks taste with a cup of coffee or tea.
Liton
[email protected]These rusks are the perfect afternoon snack. They're light and airy, with just the right amount of sweetness.
Abilene Feivel
[email protected]Not bad!
Aqib khan Ktk
[email protected]I've made these rusks several times and they're always a crowd-pleaser. They're so easy to make and they taste amazing.
Ahmadmuzammil Naqshbandi
[email protected]These rusks were a hit at my last party! Everyone loved the unique flavor and texture.
Abenezer eyob
[email protected]I tried this recipe and it turned out great! The rusks were perfectly crispy and flavorful. I especially enjoyed the hint of cardamom.