The Easiest Indian Cake Rusk Recipe ( Eggless) -

1 from 1 vote

The Easiest Indian Cake Rusk Recipe ( Eggless)

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

Cook Time1

Course: Snack

Cuisine: British, Indian

Servings: Rusks

Calories: 60kcal

Author: Natasha Minocha

Ingredients

1 1/4 cup All-purpose flour
1 1/4 tsp Baking powder
1/4 tsp Baking soda
3 tbsp Milk powder
1/4 cup Butter softened
1/2 cup Caster sugar
1/2 cup Greek yogurt, plain
2 tsp Fennel seeds, coarsely crushed

US Customary - Metric

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!

Nutrition