Aromatic Ginger Rusks: Super Easy Snack Recipe
Crispy and Delightful Ginger Rusks – A Simple Snack!
Hello everyone! This is Mongbeihyang. 🙂 Following a recipe by Yoople, I’m sharing a super simple ginger rusk recipe that’s perfect for using up leftover bread! These mini rusks are wonderfully crisp on the outside, slightly chewy on the inside, and infused with a subtle, delightful ginger aroma that will tantalize your taste buds. Their bite-sized nature makes them an ideal snack for kids or a perfect pick-me-up for when you’re feeling peckish. Let’s get baking!
* Tip: This recipe is excellent for using up bread crusts or end pieces. While the original recipe uses grapeseed oil, using butter will give your rusks a richer, more satisfying flavor.
Ingredients- 4 slices of bread (approx. 70g)
- 2 Tbsp sugar
- 3 Tbsp melted butter
- 1 Tbsp ginger powder
Cooking Instructions
Step 1
First, cut the bread into bite-sized pieces. Slicing them about 1cm to 1.5cm thick will result in extra crispiness after baking. Place the cut bread slices in the microwave and heat for about 30 seconds to slightly dry them out. This helps them become crispier when baked. Once dried, let the bread cool a bit and set aside in a cool place.
Step 2
In a bowl, combine the melted butter with the sugar and ginger powder. Whisk until smooth and well combined, ensuring there are no lumps. You can microwave this butter mixture for about 10 seconds to help the ingredients meld together better.
Step 3
Gently coat the dried bread pieces with the butter mixture, making sure each piece is evenly covered. You can toss them carefully with your hands to ensure the sauce adheres well, leading to tastier rusks.
Step 4
Arrange the buttered bread pieces on an oven-safe baking sheet, ensuring they don’t overlap. Bake in a preheated oven at 180°C (350°F) for 10 to 15 minutes, or until golden brown and crisp. Baking times may vary depending on your oven, so keep an eye on the color to judge doneness. I baked mine for about 12 minutes for a perfect crispness and color. Once baked, transfer the rusks to a wire rack to cool completely.
