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|Swedish Cake Rusks|
"Cake rusks are like biscotti. We like them with our breakfast tea or espresso. Swedish Rusks are notable for dunking. Store rusks in an airtight container."
- 2 cups all-purpose flour
- half teaspoon salt
- 2 teaspoons baking powder
- 1/three cup butter, softened
- 1 egg, beaten
- five tablespoons bitter cream
|Prep : 20M||Cook : 10M||Ready in : 55M|
- Preheat the oven to 450 tiers F (230 stages C). Grease a huge baking sheet.
- Sift the flour, salt and baking powder right into a big bowl. Cut in butter the use of a pastry blender, or pinching between your palms, till the combination resembles coarse crumbs. In a cup or small bowl, whisk together the egg and bitter cream. Mix into the dry substances a little at a time until a moist smooth dough is completed.
- Place the dough on a floured floor, and shape right into a slab about 3/four inch thick and four inches huge. Cut the slab crosswise into five portions. Place the pieces about 2 inches apart at the prepared baking sheet.
- Bake for 20 mins inside the preheated oven, till nicely risen and light brown. Remove from the oven, and allow to chill. Slice every piece in half of lengthwise, and return to the baking sheet. Turn off the oven. Return rusks to the warm oven to dry out, about 15 minutes.
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