Breakfast rusks

December 10th 2018

Breakfast rusks

I tend to bake sweet things and less the savoury.  My husband is an extraordinarily great cook and my efforts pale into insignificance, we make a great partnership but every now and again I foray into his world.

A fabulous book landed on my doorstep not so long ago, I had pre-ordered it having already purchased over the years Bronte's previous two Scandinavian books, so I knew that I would enjoy the next one too.  Bronte's book   If you buy one recipe book this year, I urge you to buy this one ~ I am not paid to say this, nor do I know the author, I just genuinely love her cookbooks.
Over coffee and sitting by the fire, I came across a recipe that made me think back to help yourself breakfasts and the aisles of a Norwegian supermarket and decided it was time for me to try my hand for the first time into breakfast rusks.  As a child I loved rusks but in Scandinavia, these hard, almost dried cold toast like consistency bites are to be found everywhere, I'm not selling it, am I?  Bare with, they ARE good.

One of the  latest edition of Scandinavian
food books to hit our shelves

As with all things Christmassy in Scandinavia, we like to throw in some spice and the old cardamom favourite is the star in these rusks.  Make some for a leisurely side to a weekend breakfast or have them ready to eat and go on a weekday morning.

Cardamom Rusks ~ makes about 40

You will need:

100g softened butter
50g soft light brown sugar
400g white strong flour
100g wholemeal flour
2 tsp ground cardamom
2 tsp baking powder

After creaming the butter and sugar,
add all ingredients, it will
start to form crumbs and then
mould it to a dough

1 egg
200ml milk
1/2 tsp salt



♥  Preheat oven to 220 Celcius and line baking tray with greaseproof paper.
♥  Cream butter and sugar, then add all the remaining ingredients.
♥  Roll out the dough, it will be sticky, use extra flour, into balls, about the size of an egg.  Place on baking sheets.
♥  Bake for 10 minutes.
♥  Remove from the oven and then carefully slice each roll in half.
♥  Replace on baking tray cut-side up.
♥  Reduce oven temperature to 180 Celcius and bake for a further 15-20 minutes.
♥  Ensure the rusks are baked through for a very crispy result.
♥  Leave in the oven with the door open to dry completely and crisp up.
♥  Eat with butter and jam or cheese and preserves.

Beginning to form a dough

Roll the dough into egg sized balls

Bake initially for only 10 minutes

Then cut the rusks in half before
returning to a reduced heat oven

Once completely dry, eat and enjoy your rusks,
they make for a great breakfast or snack

Cardamom rusks

♥  Do you vary what you eat for breakfast, 

or do you have the same thing every day?  ♥