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Spiced Indian Rusks

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Spiced Indian Rusks are crisp, twice-baked biscuits flavored with fragrant cardamom, cinnamon, and ginger. Their dry, crunchy texture makes them perfect for dunking into hot masala chai, tea, or coffee.

Ingredients

  • 3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 2 teaspoons instant yeast
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 cup whole milk, lukewarm
  • 6 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon fennel seeds, optional
  • 1/2 cup chopped pistachios or almonds, optional

Instructions

  1. Warm the milk until lukewarm. Stir in the yeast and 1 teaspoon of the sugar and let stand for 5 to 10 minutes, until slightly foamy.
  2. In a large bowl, combine the flour, remaining sugar, baking powder, cardamom, cinnamon, ginger, and salt.
  3. In a separate bowl, whisk the egg with the melted butter and vanilla extract. Stir in the yeast mixture.
  4. Gradually add the wet ingredients to the flour mixture and mix until a soft dough forms. Add the optional fennel seeds or chopped nuts at this stage.
  5. Knead the dough for 5 to 7 minutes, until relatively smooth and elastic. Transfer to a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, until noticeably puffed.
  6. Preheat the oven to 350°F (175°C) and lightly grease or line a loaf pan.
  7. Shape the risen dough into a loaf and place it in the prepared pan. Let it rest for another 15 to 20 minutes.
  8. Bake for 25 to 30 minutes, until the loaf is golden and cooked through.
  9. Remove the loaf from the pan and cool completely for about 30 minutes. Cut the cooled loaf into slices approximately 1/2 inch thick.
  10. Reduce the oven temperature to 300°F (150°C) and arrange the slices in a single layer on a baking sheet.
  11. Bake for 15 minutes, flip each slice, and bake for another 10 to 15 minutes, until dry, crisp, and lightly golden.
  12. Transfer the rusks to a wire rack and cool completely. The rusks will become even crisper as they cool.

Notes

  • Cardamom provides the signature aromatic flavor and can be increased slightly for a more pronounced chai-inspired taste.
  • Add chopped pistachios or almonds for extra crunch, or fennel seeds for another traditional aromatic note.
  • For a less-sweet savory variation, reduce the sugar and add cumin seeds, black pepper, or additional fennel seeds.
  • A small pinch of ground cloves or nutmeg can be added for extra warmth, but use sparingly so the cardamom remains prominent.
  • If the rusks remain soft after cooling, bake them again at 300°F (150°C) for 5 to 10 minutes and cool completely.
  • Store completely cooled rusks in an airtight container at room temperature for 1 to 2 weeks.
  • Baked rusks can also be frozen in a well-sealed container and briefly reheated in the oven after thawing to restore crispness.

Nutrition

Find it online: https://thefamilycooking.com/spiced-indian-rusks/