Cake Rusk is one of the staple Pakistani bakery cookie you will find very commonly. They are similar to Italian biscottis as they are twice baked as well. They are meant to be dunked in tea (and not break or dissolve but absorb just the right amount) .
If you love cake rusk, you might want to try Pakistani bakery style cookies like marble cookies or zeera biscuits.
What is Cake Rusk made of?
Cake Rusk is mainly pound cake baked and cut into thick slices to be baked again. It has fairly common ingredients as in cake.
Fat – unsalted butter, oil
Sugar – castor/grinded at home
Dry Ingredients – All Purpose flour/Maida, Baking Powder, Milk Powder
Dairy – Eggs
Vanilla
Step by step
Make a simple pound cake using creaming method.
Cream butter and sugar, add in egg one by one along with vanilla. Fold in sifted dry ingredients, last fold in oil and a bit of yellow color.
Bake in a square pan of 7 inches for 20-30 minutes at 350F, cool a little and then cut slices around 22 -24 and bake on a cookie sheet for another 15 minutes.
FAQs
Substitutions and Variations
You can skip vanilla and use crushed green cardamom. You can also add a few saffron strands in place of yellow color, warmed in 1 tablespoon of milk.
Serving Suggestions
Its a snack, a cookie, a sweet nibble but above all a tea time favorite.
My little on enjoyed for his school snack as well.
Storage and Make Ahead
Cake Rusks cane be made ahead and stored in an airtight container for up to a week.
Cake Rusk
Ingredients
- 125 grams Unsalted Butter, soft
- 125 grams Sugar, grinded
- 3 Eggs
- 1 teaspoon Vanilla
- 1 tablespoon milk powder (optional)
- 125 grams All-purpose Flour
- 25 grams Oil
- 1 teaspoon Baking Powder
Instructions
- In a medium bowl sift flour, baking powder and add milk powder, mix.
- In another bowl, cream butter and sugar until light and fluffy with a hand beater for about 3 minutes on medium speed.
- Add in eggs one by one while continue beating.
- Mix in vanilla.
- Add in sifted flour, baking powder and milk powder mixture.
- Mix on low speed until well combined.
- Fold in oil and a bit of yellow color.
- Spread in a 7 inches square pan either greased and floured or lined with a baking or parchment paper. This second method is easier for lifting and cutting later.
- Bake in a preheated oven for 20-25 minutes until cake is completely done.
- Take it out, cool until you are able to handle. Cut in half, rotate and cut into 11 or 12 thick slices. You will get 22-24 slices.
- Place evenly on a large cookie sheet and bake for another 10-15 minutes until golden.
- Cool completely.
Notes
If butter is not soft to touch, warm it in microwave for 5 seconds.
Sugar can be grinded at home.
Milk powder is optional.
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