CookEat Recipe
Brown-Sugar Breakfast Rusks
Plain brown-sugar biscuits baked as two loaves, rested overnight and sliced for a second toasting.
Method
Steps
Step 1
Gather the ingredients: 350 g plain flour; 100 g brown sugar; 55 g butter: 50 g for the dough and 5 g for the tray; 10 g cream of tartar; 5 g bicarbonate of soda; 2 eggs; 1 teaspoon vanilla sugar; About 30–60 ml milk, only as needed.
Step 2
Mix the brown sugar into the flour, then distribute the cream of tartar, bicarbonate of soda and vanilla sugar evenly. Make a well and add the two eggs and 50 g softened butter. Work together with just enough milk to form a moderately soft dough; add the milk a spoonful at a time rather than forcing in the full amount.
Step 3
Shape into a slightly flattened cylinder about 50 cm long and about 6–7 cm wide. Divide into two 25 cm lengths. Grease a large baking tray with the remaining 5 g butter and place the loaves well apart, leaving at least 8 cm between them because they expand substantially.
Step 4
Bake at 175°C for about 25–35 minutes, until risen, lightly browned and cooked through with no wet dough in the centre. Cool on a rack, then refrigerate within two hours, covered once the first heat has escaped, at 4°C or colder overnight.
Step 5
The next day, cut across the loaves into approximately 30 slices, about 1½ cm thick. Lay flat on a tray and toast at 150°C for about 10–15 minutes on each side, until lightly golden, dry and crisp. Cool completely before storing in an airtight container. The listed time includes the overnight rest.
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