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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Hard, dry biscuit
See full technique reference →A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a teether for babies. In some cultures, rusk is made of cake rather than bread: this is sometimes referred to as cake rusk. In the UK, the name also refers to a wheat-based food additive.
Biscoff (Belgium): Base for speculoos cookies
Zwieback (Germany): Teething biscuit for infants
Rusks (South Africa): Traditional dunking biscuit
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Over-browning
Cause: Excessive oven temperature
Fix: Lower temperature and rotate baking sheets
Insufficient drying
Cause: Inadequate second baking
Fix: Extend second bake time at lower temperature