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Norwegian sweet Rusks

Prep Time10 mins
Cook Time15 mins
Drying2 hrs
Total Time2 hrs 25 mins
Course: Biscuits
Cuisine: Norwegian
Keyword: Rusks, tea time, Traditions
Servings: 70 units

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