A rusk biscuit is the end product of a risen bread that is baked once, sliced and baked again until dry. Variants of this biscuit concept can be found across the world.
Rusk biscuit recipes vary; the basic recipe can include flour, a raising ingredient such as yeast, potato yeast, baking powder and buttermilk, or slightly fermented grape juice; sweetener such as sugar, oil or butter; and eggs.
Other ingredients such as anise, muesli or almonds may be added to the mixture.
Rusk biscuits are rectangular in shape, crispy and dry in texture, and range from sweet to plain in taste, depending on the recipe.
Rusk biscuits are a snack food, and can be served with a hot drink, such as coffee, for dunking.
Rusk biscuits are also used as food for teething human babies.
According to NutritionData.com one rusk biscuit (10 grams) contains the following percentages of nutrition based on the Recommended Daily Allowance (RDA): 41 calories (6 from fat), 1 gram of protein, 3 percent selenium, 2 percent iron, 2 percent phosphorus, 2 percent manganese, 1percent potassium, 1 percent sodium, 1 percent zinc, 1 percent copper and 1 percent magnesium. It also contains 16.4 milligrams of omega-3 fatty acids and 211 milligrams of omega-6 fatty acids.
Though rusk biscuits are a traditional food for babies, they can be harmful, due to a potentially high sugar content. High sugar intake has been associated with a range of health issues from suppressed immunity to nutritional deficiencies.
- History of Rusk Cookies
- What is Beskuit (Rusks)?
- NutritionData.com: Crackers, rusk toast
- Allrecipes.com: Almond Rusks
- Junk food for babies? An investigation into foods marketed for babies and young children
- 146 Reasons Why Sugar Is Ruining Your Health
rusk biscuit, teething babies, snack food
About this Author
Joan Reinbold has 40 plus years of writing experience. She has worked in research libraries, has been a tutor, and has writing experience with books, magazines and blogs. Reinbold holds a Bachelor of Arts from Eastern Illinois University and has been a contributing writer for Demand Studios since 2008.