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Italian rusks recipe



Italian rusks recipe from Grannyknot

nut free kids can help can make in advance vegetarian
Category Cakes and biscuits recipes
ServesMakes about 50 rusks
Prep time15 mins
Cook time45 in total mins

gransnetter ratings

Ease of finding ingredients n/a
Ease of cookingn/a
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Ingredients

480g flour
Pinch of salt
20ml baking powder
200g white sugar
35g aniseed
180g baking margarine
2 XL eggs
150ml milk

Handy Hint

If you can't find aniseed, use poppy seeds (although aniseed gives a lovely flavour).

Method

1. Set the oven to 180C (adjust according to individual ovens)
2. Sift dry ingredients, mix sugar and aniseed in, rub margarine in with fingertips.
3. Beat eggs and milk together. Mix wet ingredients into dry, using a table knife (dryish mixture) to a stiff mixture.
4. Form long rolls 2cm in diameter and place on baking tray.
Bake for around 20 mins until light brown.
5. Allow to cool. Cut into slices approx 1cm wide. Place back into a cool oven (approx 150 degrees) for another half an hour or until dry and crisp.

gransnetter Reviews

From: Grannyknot on Tue 08-Jan-13 20:27:58 Overall rating: 0.0
Very popular dunking biscuit/rusk in my household. Quick and easy.