Crunchy and crispy India Cake Rusk, perfect for tea time!
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 60 minutes
- Total time: 75 minutes
- Yield: 18 rusks
- Category: Cookies
- Cuisine: Indian
Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ cup unsalted butter (at room temperature)
- ½ cup granulated white sugar
- ½ teaspoon vanilla extract
- 2 eggs (at room temperature)
Method
- Preheat oven to 325 F degrees.
- In a bowl sift together all purpose flour and baking powder. Set aside.
- Using your stand or hand mixer, beat the room temperature butter till it becomes soft and creamy.
- Add sugar gradually and cream the butter and sugar together till it becomes smooth and creamy.
- Add in the eggs, one by one and beat the whole mixture till it comes to a smooth consistency.
- Add in the vanilla extract and mix.
- Now add the flour and baking powder slowly into wet ingredients.
- Beat the mixture for 2 minutes till it looks smooth.
- Pour the batter into a 8 x 8 square cake pan.
- Bake the cake at 325 F for 40 minutes.
- Take out of the oven and allow it to cool for 10 minutes and then cut into thin slices. [Cut the cake once from the center and then into slices] The rusks will be soft at this point of time.
- Now reduce the temperature of the oven to 300 F.
- Arrange the slices on a baking tray, leaving some space between them.
- Put the tray into the oven and bake at 300 F for 10 minutes.
- After 10 minutes, take out the tray and flip the rusks to bake the other side.
- Put the tray back into the oven and bake again for 10 minutes.
- Each side should appear dark golden brown after the 2nd bake.
- Allow the cake rusks to cool completely.
- Once cooled, the rusks will be crunchy and crispy. Store them in airtight container.
- Enjoy the cake rusks with hot cup of tea!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.