Cake rusk or biscoti

Simple Cake Rusk

Rusks are popular  in many parts of  Asia .  These are  made  for  dunking.   Usually these are not very sweet   with a  dry  crunchy  texture  that  softens at  the  touch of  moisture.   Cakes  rusks are more  tender and  enriched  version and  extremely popular  with  kids. 

Course Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 36
Author Syama


  • 1 1/4 C Flour (150g)
  • 10 Tbsp Butter (130g)
  • 1/2 C Fine Sugar (110 g)
  • 3 Eggs
  • 1 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 1/2 Tsp Pure Vanilla Extract


  1. Make sure that all the ingredients are at room temperature .
  2. Preheat the oven to 350°F (175°C).
  3. Cream butter and sugar together. If the sugar grains are large pulse it in a blender to make into fine powder. Beat in the eggs one by one until thoroughly mixed in. Scrape the sides to prevent the butter from sticking to the sides. Add the vanilla essence and mix.
  4. Sift flour, baking powder and the salt together .
  5. Add the dry ingredients in batches and mix slowly using circular scoops till a silky smooth batter is formed. Do not over mix .
  6. Grease and flour a 9X9 square cake pan. Transfer the batter into the prepared cake pan. Use the back of the spatula to spread it evenly. Bake in the preheated oven for 30 to 35 minutes until the top begins to brown.
  7. Remove from the oven and let cool in the pan for 10 to 15 minutes.
  8. Preheat oven to 325°F (160°C).
  9. Invert into the a clean cutting board . Cut in half into 2 rectangles .
  10. Cut each rectangle width wise about 1/2" thick slices.
  11. Arrange the cut pieces on a cookie sheet with the cut sides down . Bake in the preheated oven for 10 minutes . Turn and bake for another 5 to 10 minutes till the desired brownness.

Recipe Notes