eggless cake rusk

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&#39;ve tried an eggless homemade rusk, you&#39;ll never go back to store-bought rusk cookies again.

The Easiest Indian Cake Rusk Recipe ( Eggless)

All-purpose flour

Baking powder

tsp Baking soda

Milk powder

Butter

Caster sugar

tsp Fennel seeds,

Preheat your oven at 170 C. Grease an 8&quot; 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!

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Top 1 eggless cake rusk recipes from across the web

The most viewed eggless cake rusk recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The Easiest Indian Cake Rusk Recipe...

The most viewed eggless cake rusk recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine