Home Made Rusks

JubJub is a huge fan of Rusks and Milk Arrowroot biscuits but I know they aren’t the healthiest so I’ve been experimenting with home made alternatives. Last week I tried these Italian Cookies┬ábut there were even sweeter than bought ones so tonight I had a go at making up my own recipe. They turned out quite well.

Wholemeal Baby Biscuits

2 Egg

2 Tablespoons Icing Suger

Approx 1 1/2 cups Wholemeal Flour

Instructions

Whisk Eggs and Icing Sugar until lighting and frothy.

Slowly add Wholemeal Flour until a stiff dough is formed.

Roll dough out between two sheets of baking paper until approx 4mm thick.

Cut out cookies and place on a baking tray covered with baking paper.

Bake in a slow oven for approx 20min until lightly goldencrisp firm to touch.

Biscuits will firm up as they cool.

Possibly the best thing about these cookies is that they are almost savory, which means I’m not tempted to steal them to dunk in my morning coffee

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