Indian Tea Rusk | Milk(Cake) Rusk | Tutty Fruity Rusk | Indian Biscotti(Step by Step Pics)

Indian tea rusk or cake rusks are crunchy yet soft snack that's enjoyed by all age groups.I love to dip it in chai and enjoy.Unlike the original biscotti,these are softer yet crunchier.They have a cake like batter to bake whereas the biscotti is shaped like a log.However,both require a double baking in which you bake the batter /log first then cut in slices and re bake to make it crunchier.Adding tutti fruity adds an extra crunch and color which you can omit and make plain or replace with raisins or nuts too.My family loves rusk but the store brought ones are mostly leavened with yeast.In this recipe,I have used baking powder to leaven the batter.I also have replaced the all purpose flour with a combination of wheat flour(atta) and all purpose flour.Though its time consuming but believe me,you will not go back to store brought rusks anymore after munching these.Enjoy !!

Preparation time~20 minutes
Baking time~ 1hr 30 mins
Serves~22-24 rusks
Ingredients
butter 113gms/1stick/8tbsp
powdered sugar  2/3 cup
wheat flour 1 cup
all purpose flour 1/2 cup
tutty fruity 1/3 cup
milk 1/3 cup
baking powder 3/4tsp
egg 1
cardamom powder 1 tsp

Method

• Sift the flours with baking powder and cardamom powder twice.Keep aside.
• In another bowl,cream the butter  for 2 mins with a beater.Then,add sugar.Mix well to combine.Add the egg and beat again.
• Gradually add in the flour mix in 3 batches with the addition of milk until everything is mixed well.(The batter is thicker than cake batter but stickier than chapathi dough)
• In the mean time,preheat oven to 350 degrees F and line a square tray(I used 8*8 glass pan) or rectangular tray and line with parchment paper including all sides(makes easier).
• Now,add the tutty fruity and mix well to the dough.Transfer the dough to the lined pan and press down using a butter smeared spatuala evenly.

• Bake in preheat oven for 50-60minutes(It took an hour for me) until tooth pick inserted in the center comes out clean and the dough looks firmer than cake.(It shouldn't spring back on touch)
• Place on cool rack for 10 minutes.Invert the cake on a cutting board,remove the parchment paper.
• Now start cutting in thin slices and then cut in halves.Arrange the slices closely in another tray.
• Reduce oven temnperature to 325 degrees F and place the tray in the oven.Bake for 10-20  mins(flipping halfway to the other sides)or when the bottom looks slightly brown on both sides.

• Cool on wire rack for 15 minutes and serve((I enjoyed with a  cup of black tea)).Cool completely before storing in air tight containers.

NOTES
* You can even add a tsp of vanilla if you don't like cardamom flavor.
* Be careful when you start cutting in slices,it can crumble as it is warm and soft.So cut it very carefully in thin slices.

Check out other Indian bakery style cookie recipes-

• Jeera biscuits
• Butter Cashew biscuits(Good day Replica)
• Butter Cream Sandwich biscuits
• Badam Cookies

For all other cookie recipes in this space,click this link. 

Enjoy making at home and let me know how it turns out :)