Sweet or plain bread that is baked and then toasted in an oven until it becomes very dry and crispy is known as rusks. It is a type of zwieback, which means “twice-baked.”
Within the realm of baked delights, a versatile creation emerges, bearing the name of “rusk.” This culinary wonder encompasses various incarnations a delicately sweetened tea biscuit, a slice of bread or cake lovingly dried in the gentle embrace of an oven, or a meticulously crafted product designed to cater to the needs of young children and the infirm. Indeed, the latter two types of rusks find themselves in the gentle hands of teething babies, providing relief and nourishment, while also gracing the lips of older children, promoting dental health and wellbeing. These simple yet wholesome treats, in their plain form, occasionally take center stage alongside cheese, offering a delightful alternative to the familiar realms of crackers and bread. A rusk, in all its manifestations, serves as a testament to the timeless artistry of baking and the joy it brings to young and old alike.