What ever happened to rusks? When I was a kid we ate rusks quite often, but now I can’t remember the last time I set my teeth into one. Have they simply gone out of fashion. Can’t even remember having seen some in the stores in donkey’s years- Ted
Makes about 100
Cooking temperature: 225° C/435° F, hot air 200° C/390° F
150 g [5,3 oz] butter or margarine
6 dl [1,2 pt] milk
50 g [1,75 oz] yeast
1/2 tsp salt
135 g [4,75 oz] (1 1/2 dl / 0,3 pt) sugar
1 tablespoon cardamom
About 900 g [2 lb] (about 1 1/2 l / 3 pt) flour
 Melt the butter and add the milk. Warm the mixture to 37° C / 98,5° F .
 Stir the yeast in a little of the dough liquid. Add the rest of the liquid, salt, sugar and cardamom. Work in so much of the flour that the dough becomes smooth and releases the sides of the bowl. Sprinkle some flour on top. Raise under a kitchen cloth for about 30 minutes.
 Put the dough on a floured work surface and knead it smooth with the rest of the flour. (The dough should be quite loose and slightly “fat”.) Divide the dough into 4, and roll out to about 40 cm / 16 inch long cracksless lengths. Place on baking paper or greased baking sheet and raise for 30-40 minutes. Bake in the middle of the oven for 15-20 min.
 Cut the lengths in about 1,5 cm / 3/5 inch wide bars when they have cooled. Dry the rusks in the oven at low heat. Fill the oven (even if it is not hot air oven) with the Rusks. Dry them with the oven door open slightly until the rusks feel light and crisp, 2-3 hours. It may be necessary to move the baking sheets around to get an even drying. Check the heat to make sure the rusks don’t get too brown.
Variation: Margarine and butter can be replaced by other types of shortning.This will make the rusks a little more tender.