Cocoa Rusks

Cocoa rusks are a delicious variant of the classic rusk, perfect for starting the day or for an afternoon snack. Here is how to prepare them with an Italian touch.

Ingredients

• 250 g of type 00 flour
• 50 g of unsweetened cocoa powder
• 100 g of sugar
• 100 ml of milk
• 50 g of soft butter
• 1 egg
• 1 packet of baking powder
• A pinch of salt

Preparation

1. In a bowl, mix the sifted flour with the cocoa powder, baking powder, and a pinch of salt.
2. In another bowl, cream the soft butter with the sugar until it’s light and fluffy.
3. Add the egg to the butter and sugar mixture and continue to work it.
4. Alternately fold in the dry ingredients and the milk to the mixture, starting and ending with the dry ingredients, until a smooth dough is obtained.
5. Divide the dough into two equal parts and shape them into two long, flat loaves, placing them on a baking tray lined with parchment paper.
6. Bake in a preheated oven at 180 °C for about 20-25 minutes.
7. Once cooled, slice the loaves into pieces about one centimetre thick and place them back on the tray.
8. Return the rusks to the oven at 160 °C and toast for about 5-10 minutes per side, until they become crispy. Be careful not to burn them.
9. Allow the rusks to cool completely before serving or storing them in an airtight container.

Curiosity

Rusks originated in Northern Europe, but they have also become part of the Italian culinary tradition. With the addition of cocoa, this variant is inspired by the sweet flavors of some Italian preparations, such as sponge cake with cocoa or cocoa biscuits, making them perfect to accompany a coffee or a cappuccino in the morning.