Rusk

Rusk

Rusk squares made of rye sourdough bread
Type	Biscuit

A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a baby teething food. In the United Kingdom, the name also refers to a wheat-based food additive.

Sponge rusk is similar to biscotti but it is made out of twice-baked yellow cake batter. The yellow cake batter is baked into a flat, rectangular cake pan; once it is baked and cooled off, it is sliced into strips and baked again or toasted to make a cake toast. It is usually eaten with Cuban coffee (Cuban espresso) or as an accompaniment to ice cream, custard, or other dessert dishes.

Tvebak is a Danish type of rusk.

A biscotte is a French type of rusk. They are sold packaged in supermarkets.

A Finnish type of rusk is called korppu , usually a dried piece of bun, flavored with cinnamon and sugar. Korppu is a common coffee bread, normally eaten after having been dipped in coffee. A sour version, called hapankorppu, is a flat rusk made from rye flour and salt, and can be eaten like bread.

Zwieback (literally "twice baked") is a form of rusk eaten in Germany. Like the Danish and French words, the name refers to being baked or cooked twice.

The term paximadi (Greek: παξιμάδι) covers various forms of Greek rusk, made commonly from barley or chickpea flour, and softened with wine, water or oil before eating. Paximadi form the basis of the Cretan snack dakos (Greek: ντάκος).

In India and Pakistan, rusk (or toast biscuit) is a traditional dried bread (also khasta in Hindi,rusk or cake rusk in Urdu, katti toos in Bengali) that is eaten after having been dipped in coffee or tea.

In Iran, rusk is called naan sukhaari (Persian: نان سوخاری). It is made from wheat flour, sugar, skimmed milk powder, vegetable oil, gluten, malt extract, soy flour, salt, yeast, and water. It is eaten as a dunking biscuit, particularly with Persian chai (tea). The most common brand of naan sukhaari is Vitana.