About the Recipe
Cranberry rusks offer a delightful twist to the classic rusks, infusing them with the tangy sweetness of dried cranberries. This recipe combines the comforting crunch of traditional rusks with the burst of flavor from cranberries, resulting in a snack that's perfect for pairing with your morning coffee or tea.
The process of making cranberry rusks follows the familiar steps of mixing, shaping, baking, and drying, ultimately yielding rusks with a tender interior and a satisfyingly crisp exterior. The addition of dried cranberries not only adds a pop of color but also enhances the overall taste profile, making these rusks a favorite among those who enjoy a balance of sweet and tangy flavors.
Whether you're an avid baker looking to try something new or simply craving a homemade treat that combines the goodness of cranberries with the comforting appeal of rusks, this recipe is sure to please your palate. So, roll up your sleeves, gather your ingredients, and get ready to enjoy the delightful crunch and flavorful goodness of homemade cranberry rusks!
Ingredients
4 cups all-purpose flour
1 cup dried cranberries
1 cup sugar
1 cup buttermilk
1 cup butter, melted
1 teaspoon salt
1 tablespoon baking powder
2 eggs
1 teaspoon vanilla extract (optional)
Additional melted butter for brushing (optional)
Preparation
Preparation:
Preheat your oven to 350°F (175°C).
Grease a baking tray or line it with parchment paper.
Mix Dry Ingredients:
In a large mixing bowl, combine the flour, sugar, salt, and baking powder.
Add the dried cranberries to the flour mixture and toss to coat them evenly.
Add Wet Ingredients:
In another bowl, beat the eggs lightly.
Add the melted butter, buttermilk, and vanilla extract to the beaten eggs.
Mix well to combine.
Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients and cranberries.
Mix until a dough forms. It should be soft but not sticky. If it's too dry, you can add a bit more buttermilk.
Shape the Rusks:
Turn the dough out onto a floured surface.
Shape it into a rectangle about 1 inch (2.5 cm) thick.
Cut into Rusks:
Use a sharp knife to cut the rectangle into smaller rusks. You can make them square or rectangular, depending on your preference.
Place the rusks on the prepared baking tray.
Bake:
Bake the rusks in the preheated oven for about 30-40 minutes or until they are golden brown and firm to the touch.
Dry the Rusks:
Once baked, remove the rusks from the oven and let them cool slightly.
Reduce the oven temperature to 200°F (95°C).
Cut each rusk in half horizontally to create two thinner slices.
Arrange the rusks cut-side up on the baking tray.
Return them to the oven and bake for another 1-2 hours, or until they are completely dry and crisp. You can leave the oven door slightly ajar during this time to allow moisture to escape.
Optional: Brush with Butter:
If you like, you can brush the dried rusks with melted butter for extra flavor and to help them stay fresh longer.
Cool and Store:
Allow the rusks to cool completely before storing them in an airtight container.
These cranberry rusks are perfect for breakfast or as a snack any time of the day. The combination of tart cranberries and crunchy texture makes them a delightful treat for any occasion!
Mercy, peace and love be yours in abundance. - Jude 2