• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Bread » Dried Breads » Rusks: Toasted Dutch bread

Rusks: Toasted Dutch bread

Rusks

Rusks
© Denzil Green




Rusks are small flat, circles of dry, toasted bread made in the Netherlands. They are more like a biscuit than a bread, as they are twice-baked.

They are very crispy and fragile, with a texture like extra-dry toast.

Rusks are made from flour, baking powder, butter, egg, salt and either milk or water. The ingredients are mixed to make a smooth dough, which is then rolled out about 1 inch (2 ½ cm) thick, and cut out into rounds anywhere from 2 ½ to 4 inches (4 inch (6 to 10 cm) wide. The rounds are baked for a few minutes, then removed from the oven, cut in half, and returned to oven cut side up at a lower temperature. They are then baked further until crisp and golden-brown.

They are sold in paper cylinders. They are easily crushed — so when your groceries are being packed, make sure they end up on top.

Rusks can be:

    • eaten with jam to accompany tea;
    • eaten with cheese, smoked salmon, cold cuts on top;
    • used as a base for a savoury, saucy dish, as you would vol-au-vents;
    • used at the bottom of a soup bowl before serving the soup — they will swell up and soften as they absorb the broth;
    • used in an improvised version of Eggs Benedict replacing the English Muffins.

The Netherlands have been large exporters of Rusks. One of the main Dutch producers is Royal Haust Factories, established 1905, Dutch Royal Warrant received in 1924.

Children’s Rusks are different.

Literature & Lore

“Just imported from Rotterdam, a large quantity of excellent DUTCH BUTTER of a fine straw colour, the produce of the most esteemed Dairies in Holland, and of so exquisite a flavour as cannot fail to gratify the most delicate taste. The butter being put up in small packages (from 12 lb. to 28 lb. and upwards) renders it very convenient for the use of small families. By the same ship, a quantity of DUTCH RUSKS, sold in casks, and by the pound.” — Advertisement placed by “The Italian Warehouse in The Edinburgh Advertiser. Edinburgh, Scotland. Friday, 26 December 1823. Page 1.

This page first published: Jul 31, 2005 · Updated: May 6, 2018.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2023· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: Dried Breads, Dutch, Dutch Food

Primary Sidebar

Search

    Today is

  • Memorial Day
    Memorial Day flags
  • Mint Julep Day
    Mint juleps

Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

More about me →

Popular

  • E.D. Smith Pumpkin Purée
    E.D. Smith recipe for pumpkin pie
  • Libby's Pumpkin Pie
    Libby’s recipe for pumpkin pie
  • Pie crust
    Pie Crust Recipe
  • Smokey Maple Pepper Glaze for Ham
    Smokey Maple Pepper Glaze for Ham

You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

If the block editor is not narrower than usual, simply save the page and refresh it.

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.