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Eggless Cake Rusks/Biscotti

eggless cake rusk
Light, fluffy, and crunchy, these eggless cake rusks are a breeze to process. Of course, if you have a good cake recipe at hand, you can create these crunchy bites and surprise your family & friends with these crispy delights.

I have been fondly in love with rusks. In my mom's home (mayka), we usually enjoy rusks with morning tea. The local confectionery in Patiala (my home town) sells crispy, crunchy biscottis. I had never thought I would be baking them on my own one day. But this wasn't sudden. After marriage, I had stopped eating the double-baked cakes because I do not like the taste of rusks available in Delhi. I was looking for a taste of my Patiala cake rusks, so every time I would visit my mom's place, I would bring bundles of these along.








cake rusk recipe step wise
But then ever since I started baking cookies myself, experimenting with a lot of options, I was curious enough to try my hand at biscottis. I usually bake suji cakes only and hardly use maida in any of my recipes. But since I had a failure at baking suji rusks some time back, I wanted to be successful this time. So thought of using a maida cake recipe. Voil!

eggless biscotti
The results did not disappoint; rather, I have baked some of the tastiest cake rusks I have ever had all my life.

I am extremely happy with the results, because my dad loves cake rusks, and I can make these for him. Couldn't be happier !!!!!!!!!!!

On top of it, both my father-in-law and mother-in-law are diabetics, so I can take a plunge into making sugar-free biscottis for them, because this is the first thing in the morning that they have!

Let's go to the recipe quickly!

Recipe

2 cups - All-purpose flour (Maida)
1/2 cup- Oil (I used saffola)
2 tsp - ghee/butter (room temperature)
1/2 cup - Milk powder
1/4 tsp -cinnamon powder (dalchini)
1/4 tsp-nutmeg powder (jaiphal)
1/4 tsp-cardamom powder (elaichi)
1 tsp- Apple Cider Vinegar (you may use any type of vinegar)
1 cup -Milk/condensed milk (I used milk)
1 tbsp -curd/yogurt
1 tsp-baking powder
1tsp -baking soda
3 tbsp -sugar

cake rusk



  1. Preheat oven for 10 minutes (180 degrees). I use Microwave convection.
  2. Keep a baking tray greased or place a parchment paper over it. I used baking pan only.
  3. Sieve flour, baking powder, baking soda two-three times.
  4. Add cinnamon, nutmeg, cardamom powders.
  5. In a separate bowl, mix all wet ingredients.
  6. Whisk wet ingredients well so that they get fluffy.
  7. Slowly mix wet ingredients with dry ones. 
  8. Use your hands for mixing.
  9. It will be a sticky dough.
  10. You may divide the dough into two halves, if possible. 
  11. But I didn't divide. I simply put the entire batter, which resembles dough, into the greased baking pan.
  12. Bake for 20-25 minutes. It will rise beautifully.
  13. Let the cake cool for 20-30 minutes.
  14. Cut the cake into two halves.
  15. Make a cut horizontally because we want to make thin rusks. 
  16. Cut into similar sizes.
  17. Place on a baking tray and bake for 10 minutes at 160 degrees.
  18. Turn the pieces upside down.
  19. Bake the other side for 8-10 mins at 160 degrees.
  20. Let them cool on a wire rack.
  21. Enjoy these crunchy bites with a hot cup of milk or tea.

Comments

  1. Awesome!! Am going to try this out! Can I use powdered jsggery instead of sugar?

    ReplyDelete
    Replies
    1. Thanks dear. Excuse me for the delay in response. I would prefer jaggery to sugar for sure. So go ahead :) Do share your feedback.

      Delete
  2. Hi Ravneet, I have tried this as well as semolina rusks , but end result is chewy and not crispy. Is it because by mistake I made like cake batter and not sticky dough?

    ReplyDelete
    Replies
    1. Hey dear, for cake rusk, the right batter is more doughy..that is, it is like a loose dough and not like a cake batter...remember, if you make it like a cake batter, it will have a lot of moisture that will take long to dry completely...you may dry the rusk further at an even lower temperature for 5-10 min more, depending on how chewy or soggy the biscottis are...i hope that helps..but remember to keep the batter like loose dough now onward for best results...the less the moisture , the crispy the rusks.

      Delete
  3. Hi Ravneet, I have tried this as well as semolina rusks , but end result is chewy and not crispy. Is it because by mistake I made like cake batter and not sticky dough?

    ReplyDelete

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