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Rusks?

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I have an old Scandanavian cookbook,(CIA, Chicago, 1965) from my husband's grandmother, which has a recipe for an apple cake that calls for 16 (about 7 ounces) rusks, which are crushed and made into what sounds very much like a graham cracker crust, and then layered with applesauce and butter in a baking dish, chilled several hours, and topped with 1/4 cup sifted confectioner's sugar and a vanilla suace. I'd like to try this recipe, but have never actually heard of or seen rusks. I googled them and they look like some type of hard cracker...can anybody give me any more info, such as where I could find them, or what might be an acceptable substitute for them in this apple cake? Would something like graham crackers, or maybe gingersnaps work? Would love to hear from authentic Scandinavian (Swedish) cooks!

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  1. I'm Dutch and quite familiar with rusks. They're delicious with butter and white sugar on top! Here is what they are - link below - they can typically be found at most grocery stores. Zweiback toasts are another version of rusks. Not sure if there is a Swedish version easily found in stores. When I make Dutch meatballs, I actually use rusk as my binder. So if you buy a couple of packages and have some leftover, there are many uses - I do recommend butter and sugar on top for breakfast - goes great with a nice cup of tea/coffee!

    The ones I typically buy easily even here in small town WI are:
    http://www.amazon.com/Reese-Holland-L...

    1 Reply
    1. re: tiffeecanoe

      Thank you for the information, and the link. I am familiar with Zwieback toasts, and think there should be no problem buying them locally. Seems like they almost have a biscotti like texture. Do you think a biscotti would work as well for the apple cake?

    2. Think Biscotti ...................

      1 Reply
      1. re: todao

        Funny you should say that....that is exactly what I was thinking...in my reply to tiffeecanoe! I think this applecake could be really improved by biscotti:)

      2. I had never heard of them either until I came to Japan, rusks all over here in every flavour you can imagine.

        4 Replies
        1. re: TeRReT

          Also common in Germany ( Zwieback),Great Britain, India and the rest of the old British empire.

          1. re: chefj

            Thank you. Not sure which direction to go with this cake.....seems like biscotti would be more fun and flavorful, but the zwiebacks could be more authentic. With my husband's grandmother's recipes, I do always try for authentic, but sometimes I also tweak them to our taste. I made the Swedish meatball recipe from this same cookbook tonight, and we tasted the "gravy" ( which is basically a simple roux with beef stock and sour cream added, and it felt like it needed something. My husband said "Maybe some brandy?" I added about 1/4 cup, and it was delicious, if not completely authentic.

          2. re: TeRReT

            What sort of flavors do they have? And what do they use them for? Are they used like we use crackers?

            1. re: sunflwrsdh

              I am sure some could be used as crackers, but they are generally found at bakeries and they will make rusks out of various buns or breads or croissants, they can be plain, they can be savoury or sweet. Anything from sugar, lemon, cinnamon, matcha, chocolate, and my favourite white chocolate, to things like garlic, cheese, cod roe, seaweed, 7 spice, soy sauce, sesame, etc.

              http://4.bp.blogspot.com/_Mi9MS0C817k...

              is my favourite