Skip to main content

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

Post a Comment

Popular posts from this blog

Can we use the soaked water for millets? Does millet need to be soaked?

Do millets contain anti-nutrients? Yes, they do. In fact, all whole grains, including oats, contain phytates, which bind to minerals and make their absorption difficult for the body. Soaking is the first step toward reducing anti-nutrients from millets. Soak for at least 6-8 hours to make digestion easier. Discard the soaked water and then proceed to the next step of cooking. Remove foam from top to reduce gassy elements from millets.  How long should millet be soaked before cooking? Soaking the millets overnight is a safe practice. Soaking breaks down the phytic acid in millets or for that matter grains and nuts. Phytic acid hinders the absorption of minerals and nutrients in food, including calcium, iron, and zinc. How? Phytates bind to minerals and nutrients and make their absorption difficult in the gut. Your tummy finds it tough to digest millets in that case. So soaking millets and draining off that soaked water makes it easier on your tummy.  Are millets safe for thyroid? Does

How To Make Jowar Roti Without Breaking With Rolling Pin at Home [Sorghum Flour Recipes\Benefits]

Is Jowar good for weight loss? Is Jowar better than wheat? Is Jowar good in summer? Is Jowar good for thyroid? Is Jowar better than Bajra? Can Jowar be eaten everyday? Well, these are some of the most common questions people ask about sorghum flour. Well, sorghum benefits health in more ways than one. First, if you are wondering how to make jowar roti without breaking with a rolling pin at home, let's dig into it and see how to do that easily. The method I follow for making soft, fluffy jowar rotis came up in my mind after my successful trial of ragi jowar chocos at home. I was making sorghum flour chapati earlier as well. Back then, I would struggle to gather the dough and it would often break. But this method has been a revelation of its own. I am happy to share it with you all.  Jowar is heat or cold  Jowar or sorghum has a cold potency so that means you can enjoy it during summers as a coolant. I won't mind enjoying jowar or sorghum flour recipes during winters too because

Home Remedies for Cough, Cold for Kids, Adults: How To Cure Viral Infections

Winter blues affect one and all, especially if you are low in immunity. So you are always on the lookout for home remedies for cough and cold , right? You, I, and we have experienced viral infections frequently. Probably each one of us has had to deal with such infections every now and then. Changing weather puts you at a high risk of viral infections. Children are particularly vulnerable to cough and cold. But Indian grandmoms and great grandmoms were very particular about home made remedies for viral infections. They would bank heavily on home remedies for cough and cold and depend the least on prescription medications. ginger candy with jaggery instant panjiri gluten free cold remedy for kids, adults home remedy for cough, cold, viral I still remember the kadahas (therapeutic drinks) and soups that my grandmom would make for us when we would fall sick as little children. Our grandmoms would focus on anti-viral spices from nature's pharmacy, viz. ginger,