I prefer Cake Rusk over cookies and biscuits! 😃 While store-bought Cake Rusk can be expensive, making it at home is a much more budget-friendly option.
One of the best Cake Rusk recipes is by Zarnak Sidhwa. In her recipe, she uses a long baking pan, but you can easily use a regular cake pan instead.
Once the cake is baked, simply cut it into your desired rusk-sized pieces and proceed with the final baking process. The result? Perfectly crisp and golden Cake Rusks—ideal for enjoying with a hot cup of tea!
Homemade Cake Rusk Recipe
Ingredients
- Flour 1 cup
- Baking powder 1 tsp
- Salt a pinch
- Butter 1/2 cup
- Caster sugar 3/4 cup
- Yellow food colour a few drops
- Eggs 3
- Vanilla essence 1 tsp
Instructions
- Sift the flour with the baking powder and salt, then set it aside.
- Beat the butter with the caster sugar until fluffy and pale in color. Add the color and mix well.
- Add the eggs one at a time, beating well after each addition. Then add in the flour, mixing only until just combined. Finally fold in the vanilla essence.
- Pour the batter (it will be a thick batter) into a greased and lined 7×11 pan. (You can use any pan you like, but I chose to use a big pan so as to get a thin layer cake, that way the strips are nice and evenly baked).
- Bake in a preheated oven at 180 C for 15-20 minutes, or until a toothpick comes out clean.
- Turn the cake out and let it cool. Then, using a sharp knife, cut it down the middle, then into thin strips.
- Place the strips on a baking sheet, and put the sheet back into the oven.
- Bake at 150 C for 15 minutes. Turn them over and bake the other side for another 15 minutes.
- If they need more time in the oven, turn down the heat a little bit and let them bake for slightly longer until they are golden brown and crisp on all sides.
- Remove on to a wire-rack and let them cool. Store in an airtight container.
