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Photo of Cake Rusks by Parinaaz Marolia at BetterButter

Cake Rusks

Parinaaz Marolia
0 minutes
Prep Time
20 minutes
Cook Time
6 People
Read Instructions Save For Later


Indian Biscotti - Twice baked biscuits

Recipe Tags

  • Non-veg
  • Kitty Parties
  • Indian
  • Baking
  • Snacks

Ingredients Serving: 6

  1. 60 gms / (1/4 cup + 1 tbsp) All purpose flour
  2. 60 gms / (1/4 cup + 1 tbsp) (salted) butter
  3. 60 gms / (1/4 cup + 1 tbsp) powdered or caster sugar
  4. 1 egg
  5. 6-7 drops vanilla essence or extract
  6. 2 tbsps /(30 ml) milk
  7. 1/8 tsp baking powder
  8. 50 gms /(1/4 cup) raisins (optional)
  9. 1 drop of yellow food colour (optional)


  1. First Bake: Preheat the oven to 160 degrees Celsius. Line a cake tin with parchment paper and brush with butter, oil or cooking spray. In a bowl cream the butter and sugar till pale in colour and fluffy.
  2. Add in the egg, vanilla and combine well. Add in the dry ingredients and fold in with a light hand. Next add in the milk, incorporate it well into the batter. Lastly add in the food colour and raisins and mix to combine.
  3. Pour the batter into the cake tin and bake for 25-35 minutes (varies from oven to oven)
  4. Cake is done when a skewer or toothpick inserted in the center comes out relatively clean with a few moist crumbs attached to it.
  5. Second Bake: Once the cake is completely cool, cut into 1/2 inch thick slices, and place on an already lined baking sheet.
  6. Bake in a preheated oven (160 degrees Celsius) for 20 minutes i.e. 10 minutes on each side, or till the edges are golden brown in colour. Allow to cool at room temperature. The rusks will crisp up further as they cool.
  7. A cakey, sightly chewy interior with a crisp and crunchy exterior is ideal. Go grab you favourite beverage and make these rusks today! Enjoy!

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