View source for Rusk

{{Short description|Hard, dry biscuit}}
{{other uses}}
{{Use British English|date=May 2013}}
{{Use dmy dates|date=November 2022}}
{{Infobox food
| name            = Rusk
| image           = Zwieback-1.jpg
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| caption         = German ''Zwieback''
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| country         = 
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| course          = 
| type            = [[Biscuit#Biscuits in British usage|Biscuit]]
| served          = 
| main_ingredient = 
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}}
A '''rusk''' is a hard, dry [[Biscuit#Biscuits in British usage|biscuit]] or a twice-baked [[bread]].<ref>{{cite web |last1=GAIFYLLIA |first1=NANCY |title=How To Make Your Own Rusks |url=https://www.thespruceeats.com/how-to-make-your-own-rusks-1705688 |website=The Spruce Eats |access-date=28 October 2018 |archive-date=28 October 2018 |archive-url=https://web.archive.org/web/20181028151541/https://www.thespruceeats.com/how-to-make-your-own-rusks-1705688 |url-status=live }}</ref> It is sometimes used as a [[teether]] for babies.<ref>{{cite web |title=10 FOODS FOR YOUR 1 YEAR OLD CHILD |url=https://www.superbabyonline.com/10-foods-for-your-1-year-old-child/ |website=Super Baby |publisher=Bellamy's Organic |access-date=28 October 2018 |archive-date=28 October 2018 |archive-url=https://web.archive.org/web/20181028151558/https://www.superbabyonline.com/10-foods-for-your-1-year-old-child/ |url-status=live }}</ref> In some cultures, rusk is made of [[cake]] rather than bread: this is sometimes referred to as '''cake rusk'''. In the UK, the name also refers to a wheat-based [[food additive]].

==International variations==  <!--- ALPHABETIZED --->

===Argentina===

In Argentina, rusk is called {{Lang|es|tostadas de mesa}} (literally 'table toasts'), slices of twice-baked bread generally available in supermarkets in plain and sweetened variants. Cake rusk is called ''bay biscuit''; its ingredients are egg, sugar, oil, self-rising flour, and vanilla.
<gallery mode=packed heights=180>
File:AR-Tostadas-de-Mesa.jpg|alt=Tostadas de Mesa|Tostadas de Mesa
File:AR-Bay-Biscuit.jpg|alt=Bay Biscuit|Bay Biscuit
</gallery>

===Azerbaijan===

Rusk is called {{Lang|az-latn|sukhary}} ({{langx|az|suxarı}} – a loanword from [[Russian (language)|Russian]] via [[Persian language|Persian]]) in Azerbaijani. It is usually made from stale bread and buns. In [[Baku]], some bakeries use their stale buns and bread for making rusks. The price of rusk in those bakeries is usually low, as the bakeries do this to avoid wasting the leftover bread and buns.{{fact|date=December 2022}}

=== Bangladesh ===
Rusk is commonly called toast biscuit. Toast biscuits come in a variety of flavours, such as [[ghee]] toast, garlic toast, and sugar toast, and are usually served with tea. Cake rusk is commonly known as dry cake.

===Britain===

Butcher rusk is a dry biscuit broken into particles, sorted by particle size and sold to butchers and others for use as a [[food additive]] in [[sausage]] manufacture.<ref>{{cite news|url=https://news.bbc.co.uk/2/hi/uk_news/2284846.stm|title=What's in the great British banger?|publisher=BBC News|date=27 September 2002|access-date=2008-02-23|archive-date=11 September 2007|archive-url=https://web.archive.org/web/20070911143445/http://news.bbc.co.uk/2/hi/uk_news/2284846.stm|url-status=live}}</ref><ref name="FSA">{{cite web|url=http://www.food.gov.uk/multimedia/pdfs/meatproductguidancescot.pdf|title=Labelling and Composition of Meat Products|publisher=[[Food Standards Agency]]|date=22 April 2004|access-date=2008-02-23|archive-date=20 November 2012|archive-url=https://web.archive.org/web/20121120194916/http://www.food.gov.uk/multimedia/pdfs/meatproductguidancescot.pdf|url-status=dead}}</ref> Though originally made from [[staling|stale]] bread, now called bread-rusk, a [[yeast]]-free variety called simply rusk is now more commonly used.

Various rusk particle sizes are used in the food industry, where uses include:<ref>{{cite web|url=http://www.rsf.co.uk/p_rusk.html|publisher=Ripon Select Foods Limited|access-date=2009-05-23|title=Rusk|archive-date=24 February 2012|archive-url=https://web.archive.org/web/20120224022957/http://www.rsf.co.uk/p_rusk.html|url-status=live}}</ref><ref>{{cite web|url=http://www.lucas-ingredients.co.uk/cereals.htm|title=Cereal Binders and Stuffings|access-date=2008-02-24|publisher=Lucas Products|date=4 February 2005|archive-date=24 April 2008|archive-url=https://web.archive.org/web/20080424004226/http://www.lucas-ingredients.co.uk/cereals.htm|url-status=live}}</ref>
* A carrier for flavours, colours and seasonings
* A binding agent in [[patty|hamburgers]], [[sausages]], stuffings, pies, and other compound meat products
* As an ingredient for dried [[stuffing]] mixes

====Farley's Rusks====
{{anchor|farleys}}In the UK, [[Farley's]] Rusks are a dry [[teething]] biscuit dating from the 1880s, but manufactured by [[H. J. Heinz Company|Heinz]] since 1994. They are usually given to infants, either soaked in milk and mashed up or in their original hard form as a teething aid.

===Cuba===
Sponge rusk (Cuban Spanish: esponru) is similar to [[biscotti]] but it is made out of twice-baked yellow cake batter. The yellow cake batter is baked into a flat, rectangular cake pan. After it is baked and cooled, it is sliced into strips and baked again or toasted to make cake toast. It is usually eaten with [[Cuban espresso|café cubano (Cuban espresso)]] or as an accompaniment to [[ice cream]], [[custard]], or other dessert dishes.

===Denmark===
{{Lang|da|Tvebak}} is derived from Dutch {{Lang|nl|tweebak}} (literally 'two bake'), an archaic synonym of ''beschuit''.

===France===
A {{Lang|fr|biscotte}} is a French type of rusk. They are sold packaged in supermarkets. They are typically consumed for breakfast with butter, jam, or both.

=== Finland ===
[[File:Kanelisokerikorppu.jpg|thumb|Dipping a Finnish cinnamon and sugar flavored {{Lang|fi|korppu}} in coffee]]
A Finnish type of rusk is called ''[[Finnish bread#Korppu|korppu]]'', usually a dried piece of bun, flavoured with [[cinnamon]] or [[sugar]]. {{Lang|fi|Korppu}} is a common coffee bread, normally eaten after having been dipped in [[coffee]]. A sour version, called {{Lang|fi|hapankorppu}}, is a flat rusk made from [[rye]] flour and salt, and can be eaten like [[crispbread]].

===Germany===
{{main article|Zwieback}}
{{Lang|de|Zwieback}} (literally 'twice baked') is a form of rusk in Germany. Like the Danish and French words, the name refers to being baked or cooked twice.

===Greece===
{{main article|Paximathia}}
The term ''[[Paximathia|paximadi]]'' ({{langx|el|παξιμάδι}}) covers various forms of Greek rusk, commonly made from [[barley]] or [[chickpea]] flour, and softened with wine, water, or oil before eating. {{Lang|el-latn|Paximadi}} form the basis of the Cretan snack ''[[dakos]]'' ({{langx|el|ντάκος|links=no}}).

===India===
[[File:Rusk from India.jpg|thumb|Rusks from India]]
In [[India]] rusk (sometimes also called toast biscuit) is a traditional dried bread or cake. It is also known as papay, rattan, {{Lang|hi-latn|khasta}} ({{Langx|hi|ख़स्ता}}), {{Lang|hi-latn|russ}} or cake rusk in [[Hindi-Urdu]], and [[Punjabi language|Punjabi]] or {{Lang|ta-latn|porai}} {{Lang|ta|பொறை}} in Tamil or {{Lang|bn-latn|kathi biskut}} in [[Bengali language|Bengali]]. It is usually eaten dipped in milk tea which softens the rusk. The sweet "cake rusk" version<ref>{{Cite web |last=Delish |first=Now |date=Feb 2022 |title=Now Delish |url=https://nowdelish.com/nankhatai-recipe/ |access-date=8 October 2023 |archive-date=13 October 2023 |archive-url=https://web.archive.org/web/20231013123328/https://nowdelish.com/nankhatai-recipe/ |url-status=live }}</ref> is made of cake whose ingredients include wheat flour, sugar, fat, [[leavening agent]], and, optionally, eggs.<ref>{{cite web |last1=Freda |first1=Dias |title=Indian Cake Rusk (Eggless) |url=https://aromaticessence.co/2018/06/25/cake-rusk-indian-cake-rusk-eggless/ |website=Aromatic Essence |access-date=18 May 2019 |date=25 June 2018 |archive-date=18 May 2019 |archive-url=https://web.archive.org/web/20190518193358/https://aromaticessence.co/2018/06/25/cake-rusk-indian-cake-rusk-eggless/ |url-status=live }}</ref><ref>{{cite web |last1=Sharma |first1=Chirali |title=The History of the Humble Indian Rusk: The Perfect Chai Snack |url=https://edtimes.in/the-history-of-the-humble-indian-rusk-the-perfect-chai-snack/ |website=ED Times |access-date=18 May 2019 |date=15 May 2018 |archive-date=18 May 2019 |archive-url=https://web.archive.org/web/20190518193359/https://edtimes.in/the-history-of-the-humble-indian-rusk-the-perfect-chai-snack/ |url-status=live }}</ref><ref>{{cite web |title=Cake Rusk |url=https://ikneadtoeat.com/cake-rusk/ |website=I Knead to Eat |access-date=18 May 2019 |date=22 November 2018 |archive-date=18 May 2019 |archive-url=https://web.archive.org/web/20190518193356/https://ikneadtoeat.com/cake-rusk/ |url-status=live }}</ref> A popular variant is flavoured with [[cardamom]].

===Indonesia===
Double baked bread in [[Indonesian cuisine|Indonesia]] is called {{Lang|id|bagelen}}, believed to originate from [[Bagelen, Purworejo|Bagelen]], a village in [[Central Java]]. Before the second bake, the bread is smeared with sugar and buttercream. It is usually eaten as a snack.

=== Iran ===
In [[Iran]], rusk is called {{Lang|fa-latn|nān-e sokhāri}} ({{Langx|fa|نان سوخاری}}). It is made from wheat flour, sugar, skimmed milk powder, vegetable oil, gluten, malt extract, soy flour, salt, yeast, and water. It is eaten as a dunking biscuit, particularly with Persian chai (tea). The most common brand of {{Lang|fa-latn|naan sukhaari}} is Vitana.

===Italy===
In Italy, rusk is called {{Lang|it|fette biscottate}} (twice-baked slices). It should not be confused with {{Lang|it|biscotti}} (sweet cookies or biscuits).

===Japan===
[[File:クロワッサンラスク.JPG|thumb|Croissant rusk covered with chocolate and nuts, Japan]]
Rusk is very popular in Japan, found in many bakeries throughout the country as well as shops specializing in rusks. Though it is commonly made from [[Japanese milk bread|shokupan]] crusts, often sugared or buttered, it may also be made from baguette, croissant, or cake.<ref>{{cite web |first1=Yuri |last1=Yuri |title=Introduction of Japanese cooking, culture, and recipes |url=http://www.japanesecookinglovers.com/2606/rusk/ |website=JAPANESE COOKING LOVERS |date=6 April 2011 |access-date=28 October 2018 |archive-date=28 October 2018 |archive-url=https://web.archive.org/web/20181028112301/http://www.japanesecookinglovers.com/2606/rusk/ |url-status=live }}</ref>

===The Levant===
In the [[Levant]] this form is called {{Lang|ar-latn|boksum}} ({{Langx|ar|بقصم}}) in [[Iraq]] and [[Syria]] or {{Lang|ar-latn|qurshalla}} ({{Langx|ar|قرشلة}}) in [[Jordan]]. It is made from flour, eggs, oil or butter, sugar, yeast or baking powder, and sometimes a small amount of [[cardamon]]. It is topped with roasted [[sesame]] seeds, black [[caraway]] seeds, or anise, and eaten as a dunking biscuit, especially with herbal tea.<ref>{{cite web |last1=Tirmizi |first1=Bisma |title=Food Stories: Cake rusk |url=https://www.dawn.com/news/1184342 |website=DAWN |date=26 May 2015 |access-date=28 October 2018 |archive-date=18 May 2019 |archive-url=https://web.archive.org/web/20190518193402/https://www.dawn.com/news/1184342 |url-status=live }}</ref><ref>{{cite news |title=الناصرة: 54 عاما بين القرشلة والكعك الشامي |url=https://www.arab48.com/%D8%B4%D8%A8%D8%A7%D8%A8-%D9%88%D9%85%D8%AC%D8%AA%D9%85%D8%B9/%D8%AA%D9%82%D8%A7%D8%B1%D9%8A%D8%B1/2016/05/20/%D8%A7%D9%84%D9%86%D8%A7%D8%B5%D8%B1%D8%A9-54-%D8%B9%D8%A7%D9%85%D8%A7-%D8%A8%D9%8A%D9%86-%D8%A7%D9%84%D9%82%D8%B1%D8%B4%D9%84%D8%A9-%D9%88%D8%A7%D9%84%D9%83%D8%B9%D9%83-%D8%A7%D9%84%D8%B4%D8%A7%D9%85%D9%8A |access-date=21 September 2025 |work=Arab 48 |date=20 May 2016 |language=ar |trans-title=Nazareth: 54 years between Qarshala and Shami Ka'ak}}</ref><ref>{{cite news |last1=أيوب |first1=محمد شعبان |title=طعام الجنود في الحروب.. التاريخ المثير لمُقرمشات "البُقسماط" التي نحبها |url=https://www.aljazeera.net/history/2022/6/25/%D8%B7%D8%B9%D8%A7%D9%85-%D8%A7%D9%84%D8%AC%D9%86%D9%88%D8%AF-%D9%81%D9%8A-%D8%A7%D9%84%D8%AD%D8%B1%D9%88%D8%A8-%D8%A7%D9%84%D8%AA%D8%A7%D8%B1%D9%8A%D8%AE-%D8%A7%D9%84%D9%85%D8%AB%D9%8A%D8%B1 |access-date=21 September 2025 |work=Al-Jazeera |date=25 Jun 2022 |language=ar |trans-title=Soldiers' food in wars: The fascinating history of the "rusks" we love}}</ref>

===Netherlands and Belgium (Flanders)===
[[File:beschuitje.jpg|thumb|Dutch-style ''{{Lang|nl|beschuit}}'']]
[[:nl:Beschuit|''Beschuit'']], also known as Dutch crispbakes, are light, round, rather crumbly, unsweetened rusks as eaten in the [[Netherlands]] and [[Belgium]]. When a baby is born in the Netherlands, it is customary to serve ''[[beschuit met muisjes]]'' (with 'little mice', which are [[anise]]eds covered in a white and pink or blue sugar layer, depending on the newborn's sex). {{Lang|nl|Beschuiten}} are also eaten as a breakfast food with a variety of toppings, most commonly butter and sprinkles in flavours such as [[chocolate]] ({{Lang|nl|chocoladehagel}} or {{Lang|nl|chocoladevlokken}}) or fruit ({{Lang|nl|vruchtenhagel}}), [[jam]] or cheese. A longtime Dutch favourite is to serve [[strawberry|strawberries]] on {{Lang|nl|beschuit}}, which is usually topped with sugar or whipped cream.

''{{Lang|nl|Beschuiten}}'' are made by first baking a flat round bread ({{Lang|nl|beschuitbol}}), slicing it in half, and then baking each half again, usually at a lower heat. It is almost always sold in rolls; a roll typically has 13 rusks (a [[baker's dozen]]). They became popular in the 17th century, as [[:nl:Scheepsbeschuit|''scheepsbeschuit'']], a food that keeps well during long sea journeys. Etymologically, ''[[biscotto]]'' (16th-century Italian), ''biscuit'' (19th century, from 16th-century ''bisket'') and ''{{Lang|nl|beschuit}}'' come from the Latin phrase {{Lang|la|(panis) bis-coctus}}, '(bread), twice cooked'.

===Norway===
In Norway, rusk is referred to as {{Lang|no|kavring}}, and is similar to the Swedish {{Lang|sv|skorpor}}. Crushed {{Lang|no|kavring}}, called {{Lang|no|strøkavring}}, is used, amongst other things, for making [[Frikadeller|''kjøttkaker'']] and in the traditional dessert ''[[tilslørte bondepiker]]''.  {{Lang|no|Kavring}} is also broken up and can be served with regular, soured or cultured milk.

=== Pakistan ===
In Pakistan, rusk is colloquially known as {{Lang|ur-latn|russ}} ({{Langx|ur|رس}}). It is either available as a spherical shape that is akin to a bun or as separate rectangular pieces. It is a popular breakfast food, and is usually eaten by dipping it into milk tea, locally known as {{Lang|ur-latn|doodh chai}}, to soften it. It is called {{Lang|pa-latn|papay}} ({{Lang|pa|پاپے|rtl=yes}}) in [[Punjabi language|Punjabi]].

===Philippines===
The Philippine version of rusk is called ''[[biscocho]]''. Cake rusks are called ''[[Sponge cake|mamon]] tostado''.

===Portugal===
The Portuguese version of rusk is called {{Lang|pt|tosta}}. {{Lang|pt|Tosta}} is a hard coarse-textured slice of bread – which can be sweet, but most often savory – and it can be of various shapes and thicknesses. It is often ground up and used as [[bread crumbs]].

=== Russia ===
The Russian version is called {{Lang|ru-latn|sukhar'}} (Cyrillic: {{Lang|ru|сухарь}}), from {{Lang|ru|сухой}} 'dry'. They are either baked a second time from sweet [[challah]]-like bread, sliced in [[biscotti]] fashion or made of leftover stale bread, cut into small cubes and air-dried or baked at a very low temperature. The first one is like a cookie, which can be served with milk, [[kefir]], tea, coffee or cacao. The second one is usually added to soup, clear or otherwise, softening up from absorbed liquids and accompanying it instead of bread. It became a tradition to avoid wasting leftover bread that always was a staple in Russian cuisine. There is much folklore about bread in the Russian language, paying respect to this grain food that is one of the cornerstones of Slavic nations' life and history. Rye bread rusks are the major ingredient in making of the Russian [[kvass]], a traditional [[fermented beverage]].

===South Africa===

[[File:Beskuit.jpg|thumb|South African ''{{Lang|af|beskuit}}'']]
====Definition====
''Rusks'' is the anglicized term for {{Lang|af|beskuit}} and is a traditional [[Afrikaner]] breakfast meal or snack. They have been [[Drying (food)|dried]] in South Africa since the late 1690s as a way of preserving bread, especially when traveling long distances without refrigeration. Their use continued through the [[Great Trek]] and the [[Boer Wars]]<ref>{{cite web|url=http://www.gutenberg.org/files/16131/16131-h/16131-h.htm|title=Campaign Pictures of the War in South Africa (1899–1900)|last=Hales|first=A. G.|publisher=Project Gutenberg|access-date=2008-11-09|archive-date=25 June 2009|archive-url=https://web.archive.org/web/20090625133417/http://www.gutenberg.org/files/16131/16131-h/16131-h.htm|url-status=live}}</ref> through to the modern day. Rusks are typically [[Dunking (biscuit)|dunked]] in coffee or tea before being eaten.<ref>{{cite web|url=http://www.rainbowcooking.co.nz/rusks/what-is-beskuit|title=What is Beskuit (Rusks)?|publisher=Rainbow Cooking|access-date=2008-11-09|archive-date=12 May 2011|archive-url=https://web.archive.org/web/20110512152142/http://www.rainbowcooking.co.nz/rusks/what-is-beskuit|url-status=live}}</ref>

==== Recipe ====
Rusks are essentially double-baked bread dough. Round balls of dough are closely packed in pans and baked like bread, after which long chunks are cut or broken off and slowly re-baked to a dry consistency. Several modern-day, mass-produced versions are available, the most famous brand being [[Ouma Rusks]]. Many bakeries, delis, and home industries sell commercial rusks, sometimes made from non-traditional ingredients, such as [[baking powder]] rather than sourdough. In addition to plain and [[buttermilk]] flavours, [[aniseed]], [[wholewheat]], [[condensed milk]], [[muesli]], and lemon [[poppyseed]] variations are also available.

===Sweden===
[[File:Krisprolls 2.jpg|thumb|upright=0.6|''{{Lang|sv|Skorpa}}'', a Swedish rusk]]

''[[Skorpor]]'' (plural; singular {{Lang|sv|skorpa}}) are a Swedish form of rusk. They are usually unflavoured or flavoured with [[cardamom]], but can also be flavoured with herbs, dried fruit, nuts, or spices such as [[anise]]. Swedish bakery company [[Pågen]] makes the world's most-sold rusk brand, Krisprolls.<ref>{{Cite web |url=https://www.pagen.com/Krisprolls/ |title=Krisprolls |access-date=2 November 2020 |archive-date=27 November 2020 |archive-url=https://web.archive.org/web/20201127024455/https://pagen.com/krisprolls/ |url-status=dead }}</ref> The traditional Swedish way to eat them is dipping them into a beverage such as [[coffee]], [[milk]] or [[juice]]. [[Butter]] and possibly [[cheese]], [[marmalade]] or [[jam]] can be added on top; they may be eaten together with a beverage or a fruit soup.

Rusks are known in Sweden at least since the 16th century. Rusks were provisions in the military units and on ships. Back then they could also be crushed with a hammer and the crumbs ended up in {{Lang|sv|[[svagdricka]]}}, [[beer]] and [[soup]].<ref>{{cite web|title=Från skeppsskorpa till biscotti – en torr historia|url=https://hembakningsradet.com/fran-skeppsskorpa-till-biscotti-en-torr-historia/|website=hembakningsradet.com|language=Swedish|access-date=2021-10-21|archive-date=21 October 2021|archive-url=https://web.archive.org/web/20211021121821/https://hembakningsradet.com/fran-skeppsskorpa-till-biscotti-en-torr-historia/|url-status=usurped}}</ref>

===Turkey===
In [[Turkish language|Turkish]], rusk is called {{Lang|tr|peksimet}}. {{Lang|tr|Pek}} means 'solid, tight, durable' in Turkish and {{Lang|tr|simet/simit}} is an Arabic word ({{Lang|ar|سميد|rtl=yes}}) meaning 'bread' or 'flour'. Another name is {{Lang|tr|galeta}}, a [[loanword]] from [[Catalan language|Catalan]].<ref>{{cite web |title=Bodrum Double Baked Bread |url=https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/peksimet/ |website=Slow Food |publisher=Slow Food Foundation for Biodiversity |access-date=28 October 2018 |archive-date=28 October 2018 |archive-url=https://web.archive.org/web/20181028164618/https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/peksimet/ |url-status=live }}</ref>

===United States===
In the US, commonly available types of rusk include [[melba toast]] and [[croutons]], which are sold packaged in grocery stores, and [[biscotti]], which are found both at grocery stores and coffee shops.

==See also==
{{portal|Food}}
* [[Bread crumbs]], an ingredient sometimes used in a similar way to butcher rusk.
* [[Milk toast]], some modern store-bought forms of which strongly resemble rusks with slight flavouring and sweeteners.
* [[Hardtack]], a type of rusk historically eaten aboard ships. 
* [[List of bread dishes]]

==References==
{{reflist}}

{{South African cuisine}}{{Bread}}
[[Category:Breads]]
[[Category:Biscuits]]
[[Category:South African cuisine]]
[[Category:Dutch cuisine]]
[[Category:Finnish cuisine]]
[[Category:Twice-baked goods]]

[[de:Zwieback]]
[[nl:Beschuit]]