Easy Butter Rusks Recipe – Oven-Baked & Crisp

Last Updated on 2 months by Neha Deshmukh

Easy Butter Rusks Recipe – Oven-Baked & Crisp

Hey everyone! If you’re anything like me, you love a good cup of chai with a crunchy, buttery treat. And honestly, nothing beats a homemade rusk dunked in your favourite brew. I first made these butter rusks years ago, trying to recreate the ones my grandmother used to bake, and they’ve been a family favourite ever since. They’re surprisingly easy to make, and the aroma that fills your kitchen while they bake is just heavenly! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average store-bought rusks. They’re softer, more flavourful, and seriously addictive. Plus, making them yourself means you control the ingredients – no unwanted preservatives here! They’re perfect for a quick snack, a delightful addition to your tea-time spread, or even a little something to munch on during a movie night. Trust me, once you try these, you’ll never go back to the packaged ones.

Ingredients

Here’s what you’ll need to whip up a batch of these golden beauties:

• 1 cup all-purpose flour (about 120g)
• 1 teaspoon baking powder (about 4g)
• ½ cup unsalted butter (113g), softened
• ½ cup granulated white sugar (about 100g)
• 1 teaspoon vanilla extract (about 5ml)
• 2 large eggs

Ingredient Notes

Let’s talk ingredients for a moment, because a few little things can make all the difference.

• Room Temperature Butter: Seriously, don’t skip this! It needs to be soft enough to cream with the sugar, creating that light and fluffy texture. Take it out of the fridge at least an hour before you start.
• Vanilla Extract: Splurge on a good quality vanilla extract. It really shines through in the final flavour. I prefer using a pure vanilla bean extract whenever possible.
• Flour Power: All-purpose flour works perfectly here, but you can experiment with whole wheat flour (see variations below!). Just remember that whole wheat will give a slightly denser rusk.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 325°F (163°C). We’re going for a gentle bake here.
2. In a bowl, sift together the flour and baking powder. This helps to aerate the flour and ensures a lighter rusk. Set this aside for now.
3. In a separate bowl, using a mixer, beat the softened butter until it’s nice and creamy. This usually takes a couple of minutes.
4. Gradually add the sugar to the butter and beat until the mixture is smooth and fluffy. You want it to be light and airy!
5. Now, add the eggs one at a time, mixing thoroughly after each addition. Make sure each egg is fully incorporated before adding the next.
6. Stir in the vanilla extract until it’s beautifully blended. That lovely aroma is a good sign!
7. Gradually add the dry ingredients (flour mixture) to the wet ingredients and beat for about 2 minutes. Don’t overmix – just until everything is combined.
8. Pour the batter into a greased 8×8-inch square baking pan. Spread it out evenly.
9. Bake at 325°F (163°C) for 40 minutes, or until the top is golden brown. A toothpick inserted into the centre should come out clean.
10. Let the baked square cool in the pan for about 10 minutes. Then, carefully slice it into thin pieces – about ½ inch thick.
11. Reduce the oven temperature to 300°F (149°C). Arrange the rusk slices on a baking tray, leaving a little space between each one.
12. Bake for 10 minutes, then flip the rusks over and bake for another 10 minutes, until they’re beautifully crisp. Keep a close eye on them to prevent burning!
13. Finally, let the rusks cool completely on a wire rack before storing them in an airtight container. This is the hardest part – resisting the urge to eat them all immediately!

Expert Tips

• Even Baking: Rotate the baking tray halfway through both baking stages to ensure even browning.
• Crispness Control: For extra crispy rusks, you can bake them for a few minutes longer, but watch them carefully!
• Don’t overcrowd the tray: Ensure there’s space between the rusks for even crisping.

Variations

Want to switch things up? Here are a few ideas:

• Whole Wheat Rusks: Substitute ½ cup of the all-purpose flour with ½ cup of whole wheat flour for a healthier twist. My friend, Priya, swears by this!
• Almond Extract: Swap the vanilla extract for almond extract for a lovely nutty flavour.
• Sweetness Adjustment: Adjust the amount of sugar to your liking. If you prefer a less sweet rusk, reduce the sugar to ¼ cup.
• (Spice Level: Mild): A pinch of cardamom powder added to the flour mixture adds a lovely warmth.

(Festival Adaptations: Perfect for tea-time snacks during festivals.) These rusks are a staple during Diwali and Holi at my place!

Serving Suggestions

These rusks are fantastic on their own, but they’re even better with:

• A steaming cup of chai (of course!)
• A glass of cold milk
• A dollop of homemade jam or butter

Storage Instructions

Store the completely cooled rusks in an airtight container at room temperature for up to a week. They tend to lose their crispness over time, so enjoy them as soon as possible!

FAQs

1. What is the best way to ensure my rusks are evenly baked?

Rotating the baking tray halfway through baking is key! Also, make sure your oven temperature is accurate.

2. Can I make this recipe with brown butter for a nuttier flavor?

Absolutely! Brown the butter before creaming it with the sugar. It adds a wonderful depth of flavour.

3. How can I prevent the rusks from becoming too hard?

Don’t overbake them! Keep a close eye on them during the second baking stage.

4. What is the shelf life of homemade butter rusks?

They’re best enjoyed within a week, but they’ll stay good for up to two weeks if stored properly in an airtight container.

5. Can I freeze the baked rusks for longer storage?

Yes, you can! Freeze them in an airtight container for up to a month. Just thaw them at room temperature before enjoying.

Enjoy baking (and eating!) these delicious butter rusks. Let me know how they turn out in the comments below!