Lemon Milk Rusks

Name: Lemon Milk Rusks
Ingredients: 3 pieces of sliced bread or a corresponding amount of french bread Sliced bread or a French baguette; 40 grams Powdered sugar; 20 grams Skimmed milk powder; 15 grams Butter or (if you don't have butter) margarine; 1/2 tsp to 2/3 tsp lemon juice, or as desired; 1 few drops Vanilla oil; 1 Sliced almonds (to taste and optional)

7 ingredients

14 steps

Ingredients

3 pieces of sliced bread or a corresponding amount of french bread Sliced bread or a French baguette
40 grams Powdered sugar
20 grams Skimmed milk powder
15 grams Butter or (if you don't have butter) margarine
1/2 tsp to 2/3 tsp lemon juice, or as desired
1 few drops Vanilla oil
1 Sliced almonds (to taste and optional)

Directions

1

Bring the butter to room temperature and mix well.
2

When it softens enough to mix easily, add the and continue mixing.
3

Cut bread into as thin pieces as possible.
4

Ideally slice them to about 5 millimeters in thickness.
5

Cut them into any shape you like.
6

Spread the on the bread.
7

Preheat your oven to 100C (or 212 F) and bake for 30 minutes.
8

If you bake the bread on a rack as shown, the bottom will get dry out more easily too.
9

It's fine to bake the bread straight on a baking sheet too.
10

The piece on the left is about 5 mm in thickness and the one on the right is slightly over 1 cm.
11

The 5 mm thick piece is crispier.
12

I recommend thin slices.
13

The bread will get dry when it cools down.
14

Bon appetit.