Indian cake rusk makes a perfect snack, especially paired with a cup of tea or latte. Cake rusks are like twice-baked biscotti, but with an Indian bent. And yes, once you've tried an eggless homemade rusk, you'll never go back to store-bought rusk cookies again.
Prep Time10 minutesmins
Cook Time1 hourhr
Course: Snack
Keyword: Cake rusk, Eggless cake rusk, Indian cake rusk
Servings: 26Rusks
Calories:
Author: Natasha Minocha
Ingredients
1 1/4cup ( 160 gms)All-purpose flour
1 1/4tspBaking powder
1/4tspBaking soda
3tbspMilk powder
1/4cup ( 60 gms)Butter softened
1/2cup ( 100 gms)Caster sugar
1/2cup ( 130 gms)Greek yogurt, plain
2tspFennel seeds, coarsely crushed
Instructions
Preheat your oven at 170 C. Grease an 8" pan very well. You can line it with parchment paper too.
Sift flour, baking powder, baking soda, and milk powder in a bowl.
In another bowl, cream the butter and sugar until light.
Whisk in the yogurt.
Add the wet ingredients to the dry ingredients. Fold in the fennel seeds.
Transfer the batter to your prepared pan and level the batter.
Bake at 170 C for 25-30 minutes or until a skewer inserted in the center comes out clean.
Let the cake cool completely.
Cut the cake in half and then into thin slices.
Place them on a baking tray lined with parchment paper or Silpat.
Bake for another 20-25 minutes at 160 C or until the rusks are golden and crispy.Halfway through the baking time, flip the rusks so they are evenly baked.
Cool completely and serve with hot mugs of tea. Enjoy!