Whole Wheat Tea Rusk

Tea Rusk is a "multi-baked" biscuit. A crispy Tea Rusk dipped in the hot tea always brings back my childhood memories. Tea rusk is usually made with all purpose flour and white sugar. However, in this experimental healthy version,I am using whole wheat flour and dark brown sugar. This is a simple recipe, so, it's hard to go wrong even in the first try!!!

Bake Time:

60-65 Minutes

Yield:

24-25 Rusks

Ease of Cooking:

Moderate

What all you'll need?

• Whole Wheat Flour - 1 1/2cups
• Dark Brown Sugar - 3/4 cup
• Butter - 1 stick (113 gms) at room temperature
• Baking Powder - 1 teaspoon
• Eggs - 2 ( I used organic brown eggs)
• Vanilla Extract - 1 teaspoon
• Raisins/Dry Pineapple/Dates - 1/2 cup ( You can use dry fruit/nut of your choice)
• Milk - 1/3 cup

Let's cook it!!

1. Preheat oven to 350 degree F/180 degree C
2. Butter a 8 x 8 inch square pan. Line with parchment paper, then butter and flour the pans.
3. Sift together whole wheat flour and baking powder. Set it aside.
4. Using a hand mixer, mix together butter and brown sugar in a bowl, until it forms a creamy batter.
5. Add eggs one at a time, to the butter sugar batter (Step 4) and mix well.
6. Add vanilla extract to the batter and mix well. 
7. Add the sifted flour-baking powder mixture and milk slowly to the batter alternatively and mix well.
8. Fold in the raisins,chopped dates and dry pineapple bits to the batter.
9. Pour the batter to the prepared square pan(Step 2) and bake for about 45 minutes in the preheated oven, until the cake is golden brown in color.
10. Take it out of the oven and cut them into rectangular strips and place the strips in the oven again for another 20-25 minutes until the rusks are crispy. 
11. Once the rusks are out of the oven, allow them to cool to room temperature  and store the rusks in an airtight container.