Best Swedish Country Inns Rusks Recipes

VERSATILE RUSKS

Steps:

• Melt margarine and beat with buttermilk until creamy.
• Mix dry ingredients well.
• Mix buttermilk mixture with dry ingredients.
• Adjust consistency of mixture with flour until it isn't sticky, but not dry.
• Divide mixture between two 30cm x 20cm baking trays.
• Bake at 180°C for 45 minutes.
• Cut into fingers (we like them about 2,5cm x 10cm).
• Place them on trays with space between them.
• Bake at 100°C for 2-3 hours to dry them out.
• Serve dipped in tea or coffee.
• Yummy!

SWEDISH ALMOND RUSK (MANDEL SKORPER)

Steps:

• Preheat oven to 350°F.
• Sift together flour, cardamom, baking powder, salt, and baking soda.
• Beat together butter, sugar, and extract with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in flour mixture at low speed just until combined, then stir in almonds.
• Form dough into 4 (11- by 2-inch) logs and place 2 inches apart on an ungreased large baking sheet.
• Bake logs in middle of oven until pale golden, about 20 minutes. Cool logs on sheet 5 minutes, then transfer to a cutting board and cut logs diagonally into 1/2-inch-thick slices with a serrated knife using a sawing motion.
• Reduce temperature to 300°F.
• Arrange rusks, cut sides down, on baking sheets and bake in batches in middle of oven until golden, about 18 minutes. Transfer to a rack to cool.

MANDEL SKORPOR (SWEDISH RUSKS)

Steps:

• Cream butter and sugar together until very light.
• Add beaten egg and flour sifted with baking powder.
• Add milk and extract, work well together Spread in two bread pans bake at 350 for 30 minuntes cut into oblong strips while still warm; turn oven off.
• place pans back on lower rack of oven overnight to dry out.

BUTTERMILK RUSKS

Steps:

• Preheat oven to 240°C.
• Sift the dry ingredients and stir til well mixed.
• Cut in butter - the mixture should resemble corn meal when done.
• Beat buttermilk and egg together and add to dry ingredients.
• Mix to a firm dough.
• Pinch off golf ball sized pieces of dough and press lightly into rectangular shape approx 2cm thick.
• Place close together in two greased loaf pans (30cm x36cm x 7cm) and brush the sides of each row of balls with oil so that the rusks will break apart easily after being baked.
• Brush with diluted milk.
• Bake at 240C for 10 minutes, then reduce heat to 190C and bake for further 50 minutes.
• Turn out on cooling rack and break in two or three places so that the rusks will cool more quickly.
• When cool, break neatly into individual rusks and allow to dry out in a very low oven (120C).

SKORPOR (SWEDISH RUSKS)

Steps:

• Cream sugar and shortening; add egg and sour milk and stir.
• Sift flour, salt, soda, and baking powder together.
• Add to first mixture.
• Add nuts, if desired.
• In a 9x13-inch pan, bake one hour at 350 degrees.
• Cut into 1 1/2 x 3-inch strips and dry in slow oven, 300 degrees, until crispy.

CARDAMOM SWEDISH RUSKS

Steps:

• In a bowl, cream butter and sugar. Add eggs, cream and extract. Combine the remaining ingredients; gradually add to creamed mixture (batter will be thick). , Spoon into three greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes., Remove to a cutting board; cut each loaf into nine slices with a serrated knife. Place cut side down on an ungreased baking sheet. Bake for 10 minutes. Turn slices; bake 10 minutes longer or until crisp and golden brown. Remove to wire racks to cool. Store in an airtight container.

SWEDISH ALMOND RUSKS

Steps:

• In a bowl, cream butter and sugar. Add 1 egg at a time, beating well after each addition. Stir in extract. Sift together flour, cardamom and baking soda; add alternately with sour cream to creamed mixture. Fold in almonds. Divide dough into 6 parts; shape into logs (like refrigerated cookie dough). Place 3 each on 2 greased baking sheets. Bake at 350° for about 30 minutes or until light brown. , Remove logs to cutting board. Using a sharp knife, slice logs diagonally 1/2 in. thick. Place cookies on sheets; return to oven and bake until light brown. Cool; store in tightly covered containers.