Unleavened cocoa rusks, crunchy and enriched with raisins and hazelnuts. Easy and quick to prepare: bake a loaf like a plumcake, let it cool, then slice it and bake the slices again at low temperature until fully dried.
In a bowl, whisk the egg with the milk and sugar until you obtain a smooth mixture.
Add the sifted flour, cocoa and baking powder and mix until the ingredients are well incorporated and you obtain a smooth batter.
Add the raisins and the roughly chopped hazelnuts, distributing them throughout the batter.
Pour the batter into a plumcake tin lined with baking paper and level the surface.
Bake in a preheated oven at 180°C for about 25-30 minutes, until a toothpick inserted in the center comes out clean.
Let the loaf cool completely (preferably until the next day) before cutting it into thin slices.
Arrange the slices on a baking tray and bake at 150°C for about 20 minutes, turning them halfway through, until they are well dried and crisp.
Let the rusks cool on a wire rack, then store them in an airtight container.
Plumcake tin
Bowl
Baking tray
Baking paper
Cooling rack
Store in tightly closed food bags at room temperature for a few days; they can be frozen after the first bake and toasting.
If you want sweeter slices, increase the sugar to 3 tablespoons. For a lactose-free version, replace the milk with a plant-based drink. For a crispier toast, extend the time at 150°C, checking frequently.
Stati Uniti d'America
| Energy (kcal) | 278.14 |
| Carbohydrates (g) | 36.92 |
| of which sugars (g) | 16.41 |
| Fat (g) | 10.65 |
| of which saturates (g) | 1.36 |
| Protein (g) | 8.53 |
| Fibre (g) | 4.33 |
| Salt (g) | 0.09 |
