How to make sweet rusks

Total baking time:

39 minutes

Kneading time:

6 minutes

Preparation time:

6 minutes

Total duration:

98 minutes

Cutting and browning time:

7 minutes

Cooling time:

40 minutes

the components

Sweets flour and more = 130g ( equivalent to one cup)

Baking powder = 12 grams ( equivalent to one tablespoon)

Ground fennel (sweet seed) = 8 g ( equivalent to 2 teaspoons)

A pinch of fennel seeds (sweet fennel) = ( equivalent to a quarter teaspoon)

White sugar = 20 g (This is equivalent to 3 teaspoons)

Melted butter = 15 ml ( equivalent to one tablespoon)

Two medium eggs or three small eggs

Vanilla = 20g ( equivalent to 1 tablespoon)

A pinch of black cumin seeds = ( equivalent to a quarter teaspoon)

Steps to make rusks

(The oven must be monitored) + (The different sizes of the pieces and trays used in baking must be taken into account)

Place the eggs, sugar, and vanilla in a mixing bowl and beat well until the mixture turns white.

Sift the dry ingredients, then gradually add them to the mixture; as one part disappears, add the next.

Gradually add the butter, then a sprinkle of nigella seeds and fennel seeds, and mix. Pour the mixture into a greased and floured glass pan or one lined with parchment paper, then bake on the middle rack for 23 minutes from the bottom only (until it turns a light golden color). Remove from the pan and let it cool completely.

We reheat the oven to 150°C from both the top and bottom.

Using a sharp knife, cut the mold into 1/2 mm thick slices. Arrange the slices on a non-stick baking tray or one lined with parchment paper, leaving space between each slice.

Brown on the middle rack for 8 minutes, then turn the pieces over and leave for another 8 minutes. Turn off the oven and leave them inside until completely cool.

We reheat the oven to 150°C from both the top and bottom.

Store in an airtight container for 2 to 4 weeks, ensuring it is tightly sealed after each opening.

Full details in the video coming soon.

We would like to point out that the detailed video for this recipe is currently being prepared, in order to present it in the best possible way; it will be available on our platforms as soon as it is ready for publication at a later time, God willing.