Hmmmmm...who doesn't like rusk. I love to dunk my rusk in tea/coffee/milk and eat.
I wanted to try making rusk at home. Well! browsing for a rusk recipe, you'll end up with recipes with yeast or eggs. And as I don't eat eggs, I had to come up with a recipe which didn't use eggs.
Earlier, I had tried my hand at making rusk by making a cake and then double baking cake pieces on a cookie sheet. I had made chocolate rusks and they were like britannia crispy rusks.Pretty decent for an eggless attempt!
But, I wanted something crunchy. So this time around, I went by all the ingredients mentioned on the eggless cake rusk you get in Indian stores. I can say they turned out yummy. They don't look like rusk but the taste & feel when you dip them in your tea was just too good. Try them and let me know. :)
I already made an other batch with only wheat flour and less oil. But I made the mistake of baking them a little longer and they turned out crispy!!. Anyways, I'll be making these over&again for sure!! :)
Ingredients: - Made around 12
Wheat Flour - 1 Cup
Maida - 1/2 Cup
Corn Flour - 1/2 Cup
Vegetable Oil - 2 Tbsp
Canola Oil - 2 Tbsp
Butter - 2 Tbsp
Note: I went by the assumption that 1 cup = 16 Tablespoons
MTR Badam Mix - 1 Tbsp [Optional]
Elaichi/cardamom powder - 1/2 tsp
Sugar - 1/2 Cup
Baking powder - 2 tsp
Update: I used milk to make the dough. You can use water too.
Method Of Preparation:
Mix all the flours, baking powder, almond powder mix, elaichi powder and sugar together. Add butter and oil.
Mix everything till its crumbly.
Make a dough. After making the dough my hands were greasy. I felt I could have reduced the amount of oil or butter. As it was my first attempt I didn't want to use less oil.
Try adding just a Tbsp of butter for the second batch :).
Update: Now, I feel reason could have been the milk. You can use water instead of milk and add same amount of oil.
Pre-heat oven at 325F.
Line a cookie sheet with aluminium foil. No need to grease the sheet.
Press the dough to make a rectangle/square. Adjust on the thickness. Mine was around 1 inch thick.
Cut them into logs. I made 12 pieces. you can decrease or increase the number.
Bake them at 325F for 35 minutes. Then turn them around for even browning.
Instead of double baking them, I baked them at 325F for 45 minutes. They were crunchy and nicely browned by then. If you want crispy then bake them for 50 minutes not more than that!!
Try them and let me know :)
I wanted to try making rusk at home. Well! browsing for a rusk recipe, you'll end up with recipes with yeast or eggs. And as I don't eat eggs, I had to come up with a recipe which didn't use eggs.
Earlier, I had tried my hand at making rusk by making a cake and then double baking cake pieces on a cookie sheet. I had made chocolate rusks and they were like britannia crispy rusks.Pretty decent for an eggless attempt!
But, I wanted something crunchy. So this time around, I went by all the ingredients mentioned on the eggless cake rusk you get in Indian stores. I can say they turned out yummy. They don't look like rusk but the taste & feel when you dip them in your tea was just too good. Try them and let me know. :)
I already made an other batch with only wheat flour and less oil. But I made the mistake of baking them a little longer and they turned out crispy!!. Anyways, I'll be making these over&again for sure!! :)
Ingredients: - Made around 12
Wheat Flour - 1 Cup
Maida - 1/2 Cup
Corn Flour - 1/2 Cup
Vegetable Oil - 2 Tbsp
Canola Oil - 2 Tbsp
Butter - 2 Tbsp
Note: I went by the assumption that 1 cup = 16 Tablespoons
MTR Badam Mix - 1 Tbsp [Optional]
Elaichi/cardamom powder - 1/2 tsp
Sugar - 1/2 Cup
Baking powder - 2 tsp
Update: I used milk to make the dough. You can use water too.
Method Of Preparation:
Mix all the flours, baking powder, almond powder mix, elaichi powder and sugar together. Add butter and oil.
Mix everything till its crumbly.
Make a dough. After making the dough my hands were greasy. I felt I could have reduced the amount of oil or butter. As it was my first attempt I didn't want to use less oil.
Try adding just a Tbsp of butter for the second batch :).
Update: Now, I feel reason could have been the milk. You can use water instead of milk and add same amount of oil.
Pre-heat oven at 325F.
Line a cookie sheet with aluminium foil. No need to grease the sheet.
Press the dough to make a rectangle/square. Adjust on the thickness. Mine was around 1 inch thick.
Cut them into logs. I made 12 pieces. you can decrease or increase the number.
Bake them at 325F for 35 minutes. Then turn them around for even browning.
Instead of double baking them, I baked them at 325F for 45 minutes. They were crunchy and nicely browned by then. If you want crispy then bake them for 50 minutes not more than that!!
This is a great recipe...I will try it soon.
ReplyDeleteMany thanks
Thank you.. I hope you have tried it by now and like it. :)
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