Hi Lynne,
I saw your request for rusks. I first heard of them in the Sundays at
Moosewood cookbook. You could probably borrow a copy at your local
library. They have a good recipe. I loaned my book to a friend, so I
can't send their recipe. Here is my own recipe for Spicy Rusks that I made
up based on the Moosewood recipe. They turned out very well for me.
Spicy Rusks
2 C. whole wheat pastry flour
2 C. whole wheat flour
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp each: ginger, cinnamon, allspice
anise, mace, cloves, cardamom
1/2 C. applesauce
1Tbsp Ener-g egg replacer mixed
with 1/4 cup water
1/2 C. water
1/3 C. honey
1/2 tsp lemon extract
Preheat oven to 400 degrees. Mix dry ingredients in one bowl, wet
ingredients in another. Mix the two together. Knead lightly to mix. Pat
or roll into 1/2 inch thick rectangle. Cut into rectangles about 2x4
inches. Place on cookie sheet. Bake 25 minutes at 400, then for 4 to 8
hours at 200 degrees or until very hard and dry. Rusks will keep for
weeks.
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