Cinnamon Rusks Recipes

SWEDISH COUNTRY INN'S RUSKS

Steps:

• Cream shortening and sugar.
• Add remaining ingredients.
• Spread dough in greased 9 x 12-inch pan.
• Bake at 350F for 1 hour.
• Remove from oven and brush with cream.
• Sprinkle with cinnamon and sugar if desired.
• Let cool for 15 minutes.
• Turn onto a baking sheet and cut in strips 1-1/2" x 3", separated from each other.
• Dry in 200F oven for 1 to 2 hours.
• These will keep for a long time; airtight container preferred but not necessary.
• Also freeze well.

SOUTH AFRICAN RUSKS

Steps:

• Preheat oven to 400 degrees.
• In a large mixing bowl, thoroughly mix the dry ingredients.
• Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough.
• Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness.
• Cut the dough into rectangles about 2 by 4 inches.
• Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little.
• Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry.
• The finished rusks should be very dry and hard.
• Cool and store in an airtight container.
• Rusks will keep for weeks.
• Variations Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins.
• Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon.
• Peanut Rusks: Add 1 cup coarsely chopped peanuts.