Servings : Makes 2-3 dozen
A wonderful biscotti made out of strips of cake that are baked until golden and crispy! These taste oh-soooo-delicious with tea or coffee. Dunking goodness, YUM!
Ingredients
- 1 cup all-purpose flour (120gm)
- 1 tsp. baking powder
- pinch of salt
- 1/2 cup butter or margarine, at room temperature (113gm)
- 3 eggs, at room temperature
- 3/4 cup finely grinded or caster sugar (150gm)
- 1 tsp. vanilla essence
- a few drops of yellow color
Instructions
Sift the flour with the baking powder and salt, then set it aside.
Beat the butter/margarine with the caster sugar until fluffy and pale in color. Add the color and mix well. Add the eggs one at a time, beating well after each addition. Then add in the flour, mixing only until just combined. Finally fold in the vanilla essence.
Pour the batter (it will be a thick batter) into a greased and lined 7×11 pan. (You can use any pan you like, but I chose to use a big pan so as to get a thin layer cake, that way the strips are nice and evenly baked).
Bake in a preheated oven at 180 C for 15-20 minutes, or until a toothpick comes out clean.
Turn the cake out and let it cool. Then, using a sharp knife, cut it down the middle, then into thin strips.
Place the strips on a baking sheet, and put the sheet back into the oven. Bake at 150 C for 15 minutes. Turn them over and bake the other side for another 15 minutes. If they need more time in the oven, turn down the heat a little bit and let them bake for slightly longer until they are golden brown and crisp on all sides.
Remove on to a wire-rack and let them cool. Store in an airtight container.
If they still don’t feel as crispy as you would want, AFTER they have cooled completely, turn the oven on and let it heat to 180 C. Then turn it off and put the rusks on a baking sheet and put it back into the oven. Close the oven door and let them stay in there for about half an hour with the oven off.
Enjoy! 🙂
It luk realy lovely….i wl try it 2.
going to try it
It look simple n easy , will inshALLAh try it , Fauzia keep up the good work.
a.o.a how are you fauzia your work is amazing i work in a bakery but still i cant got the same result at home so i focus on your point than try once again
Assalamu alaikum fauzi’a, pls can I use dis cake as substitute 4lady fingers in tiramitsu? I can find dem anywia or can u giv me a different recipe 4dat? Jazakillah khair
W/Salaam, yes you can use cake rusks, sponge cake or even sugared biscuits. Have you tried checking for them at the supermarkets?
Sis fauxia ina son na xama member ya xanyi tnx & God bless u ol
W/Salaam, all the recipes posted here are mine (Fauzia M. Afif).
Salam,
i made ur chocolate brownies n they came out truly delicious..but d plain vanilla cake didn’t turn out tht well. I wanted 2 try out these cake rusks 2day but can i substitute eggs wid yogurt in dis recipe n how much n also oil 4 butter?plz rply asap.thnx
W/Salaam, thanks for the feedback. What went wrong with the vanilla cake? Did you make any changes to the recipe? I have not tried substituting the eggs in this recipe so not sure how the results will turn out like.
salaam, iu made ur cake rusk, they turned put really well. was wondering if u have a recipe for rot( you get them in muharam) i think they are made from semolina..
thank you for the recipe 🙂
W/Salaam, thank you! Have never heard of rot, how do they look?
Salam fauxia I made honeycomb bread it was great my family like it so much for cake rusks can I use normal sugar cos I can’t find the caster sugar
W/Salaam, you can make castor sugar by just grinding regular sugar.
is it possible to use ghee instead of butter when baking cookies?
Have not tried using ghee in the cookies, sorry!
Salams fauzia. Can I use self raising flour instead of all purpose and baking powder?
W/Salaam, normally a cup of SR flour has a tsp and a half of baking powder. That would be a bit more than what is needed for this recipe as we use just 1 tsp per cup of flour.
Assalm,i m using the mesure of a tea cup then huw much butter n egg shall i use pls rply i m wating
W/Salaam, best to follow the exact measurements as I cannot be sure what size your teacup is or how much in grams it can hold.
I dnt have the mesrment of 120 gm.i hv the mug of 250ml.ds i msr wth this
gm and ml are different units of measurements, gm is for dry ingredients and ml is for liquids. Best to get a scale or a measuring cup for dry ingredients.
I just made it n it’s perfect thk u so much
Lovely reciepe…Takes me back to my childhood when these was my favorite snack .
Thanks for sharing fauzia
Rooster
Fauzia, please can you tell me if I can use leftover sponge cakes to make these rusks?
Thank you 🙂
You can, although cannot be sure on how the results will be as sponge cakes mostly do not use any oil/butter.
Can I use regular granulated sugar? I can’t find it anywhere and I don’t have a food processor.
Yes you can, just beat the butter with the sugar well to help it mix.
Asalamu alaikum suster Fauzia. Can I use plain flour. ..
W/Salaam, All purpose flour is the same as plain flour.
I will try it tomarrow say me best luck