Level: Easy Time: 2 h 25 min
Rusks are a common middle meal or breakfast ingredient in Norway. It is used served crushed it in a bowl with milk and sugar, whole with a spread of jam or slice of cheese or as the crispy ingredient in the desert “Veiled peasant girls”. This sweet version of Norwegian Rusks has a touch of cinnamon and is perfect on its own or great to dip in a tea. There exist lots of different rusk versions throughout Scandinavia, some with white flour and sugar and others based on whole grains.
As I was a slow eater as a child I remember this dish for one that made me eat my breakfast quicker 🙂 As I had it soaked in milk and drizzled with sugar, the only way to enjoy the crunchiness was to eat quickly! It is a simple recipe to make and you can keep it for weeks in an airtight container.
1: Try to work around the dough being a bit sticky, use flour on the table and roll it out very quickly. It makes the texture lighter.
2: Take your time when doing the drying. If you want to keep it for a while it needs to be completely dry
Let’s get started
Ingredients
- 200 g Butter
- 140 g Sugar
- 50 ml milk
- 1 tsp Cinnamon
- 2 pcs Egg (Keep some of the white to brush the dough before cooking)
- 400 g Flour
- 2 tsp Baking powder
How to do it?
Put the oven at 200°c
Mix butter and sugar until white, add the eggs and mix for a minute (Keep some of the white to brush onto the dough).
Add the milk and mix shortly, the add the rest of the ingredients: flour, baking powder and cinnamon. Mix one last time for a couple of minutes.
Cut the dough in four equal parts and roll them out to a sausage shape at the length of your cooking plate. The dough is sticky so use flour on the table and to roll it out quickly.
Press the dough down to flatten it a bit and brush it with the egg white
Cook for 15 minutes
Set the rusks to cool down a bit while you decrease the temperature of the oven to 50°c
Cut the rusks in approx 1 cm thick slices and lay them on the side on the baking tray. Leave to dry in the oven for 2 hours.
How to serve Norwegian Rusks?
Serve the Norwegian Rusks crushed with milk and sugar, with your tea or a glass of milk or as an ingredient in the desert ” Veiled peasant girls”.
Norwegian sweet Rusks
Ingredients
- 200 g Butter
- 140 g Sugar
- 50 ml Milk
- 1 tsp Cinnamon
- 2 pcs Egg Keep some of the white to brush before cooking
- 400 g Flour
- 2 tsp Baking powder
Instructions
- Put the oven at 200°c
- Mix butter and sugar until white
- Add the eggs and mix again (Keep some of the white to brush onto the dough)
- Add the milk and mix
- Add the flour, baking powder and cinnamon and mix again.
- Cut the dough in four equal part and roll them out to sausage formed shapes at the length of your cooking plate. The dough is sticky so you need a little bit of flour on the table and to roll it out quickly.
- Press the dough down to flatten it and brush it with the egg white
- Cook for 15 minutes
- Set the rusks to cool down a bit while you decrease the temperature of the oven to 50°c
- Cut the rusks in approx 1 cm thick slices and lay them on the side on the baking tray
- Leave to dry in the oven for 2 hours
