Add a photo

Swedish Cake Rusks

By: Meena C.  
"Cake rusks are like biscotti. We like them with our breakfast tea or coffee. Swedish Rusks are great for dunking. Store rusks in an airtight container."

Rating: This weblink has been rated 3 times with an average star rating of 2.3 Read Reviews (3)

Rate/Review | 57 people have saved this

Prep Time:
20 Min
Cook Time:
35 Min
Ready In:
55 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 10 rusks
 

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup butter, softened
  • 1 egg, beaten
  • 5 tablespoons sour cream

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Grease a large baking sheet.
  2. Sift the flour, salt and baking powder into a large bowl. Cut in butter using a pastry blender, or pinching between your fingers, until the mixture resembles coarse crumbs. In a cup or small bowl, whisk together the egg and sour cream. Mix into the dry ingredients a little at a time until a moist soft dough is achieved.
  3. Place the dough on a floured surface, and shape into a slab about 3/4 inch thick and 4 inches wide. Cut the slab crosswise into 5 pieces. Place the pieces about 2 inches apart on the prepared baking sheet.
  4. Bake for 20 minutes in the preheated oven, until well risen and light brown. Remove from the oven, and allow to cool. Slice each piece in half lengthwise, and return to the baking sheet. Turn off the oven. Return rusks to the warm oven to dry out, about 15 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 169 | Total Fat: 8.4g | Cholesterol: 41mg

ADVERTISEMENT

 

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 11, 2008 by jody1 
These were nothing like the ones I used to get at the bakery. These were VERY heavy,dry and... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2005 by CBLOUGH 
This were terribly bland - maybe some almond or vanilla flavoring would have helped. I tried... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2006 by Sandra H. 
I grew up in sweden, and my mom used to make cookies like these, but she would add almond extract. MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?