Rusks (Dairy & Egg Free)

Ingredients

• 4 cups All-Purpose Flour
• 4 tsp Baking Powder
• 1 tsp Salt
• 1/2 cup Sugar
• 1 cup Dairy-Free Milk (e.g., almond, soy)
• 1/2 cup Canola Oil
• 2 tbsp Flaxseed Meal
• 6 tbsp Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C.
2. 2In a small bowl, combine the 2 tablespoons of flaxseed meal with the 6 tablespoons of water. Stir them together with a spoon and let the mixture sit for 5 minutes to thicken.
3. 3In a large bowl, whisk together the 4 cups of all-purpose flour, 4 teaspoons of baking powder, 1 teaspoon of salt, and the 1/2 cup of sugar until they are thoroughly combined.
4. 4Add the 1 cup of dairy-free milk, the 1/2 cup of canola oil, and the thickened flaxseed mixture from the small bowl to the large bowl with the dry ingredients. Use a spoon or spatula to mix everything together until a dough just forms and no dry flour remains; do not overmix.
5. 5Press the dough evenly into a 22.86 × 33.02 cm baking dish, spreading it to fill the entire bottom.
6. 6Bake the dough in the preheated oven at 175°C for 25-30 minutes, or until the top is lightly golden brown and a toothpick inserted into the center comes out clean.
7. 7Carefully remove the baking dish from the oven and place it on a wire rack. Let the baked dough cool in the dish for 10 minutes to firm up slightly. While still warm, use a sharp knife to cut the dough into 2.54 cm by 7.62 cm rectangular pieces.
8. 8Arrange the cut pieces onto one or two large baking sheets, ensuring they do not touch each other. Reduce the oven temperature to 120°C. Bake for 60 minutes, carefully flipping each piece halfway through the baking time. Continue baking until the rusks are completely dry, hard to the touch, and crisp throughout.

Substitutions

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