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Zimbabwean Lemon-Pistachio Rusks


**Preheat oven to 375 degrees F & lightly grease two cookie sheets.**


A rusk is a hard, dry biscuit or a twice-baked bread. Rusks are a traditional breakfast meal or snack in much of Southern Africa. They are also sometimes used as a baby teething food. Rusks have been dried in South Africa since the late 1690s as a way of preserving bread, especially when travelling long distances without refrigeration. Rusks are typically dunked in coffee or tea before being eaten. Similar items in the US include melba toast and biscotti cookies, though the African version is often sweeter, consisting of twice-baked batter more closely resembling cake than bread.

  • 1⁄3 cup coconut oil
  • 2⁄3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 teaspoons lemon zest, finely minced/grated
  • 2 cups all-purpose or gluten-free flour
  • (optional) 1 1⁄2 cups unsalted pistachio nuts

§  In large mixing bowl, beat oil with electric mixer on medium-high speed for 30 seconds.

§  Add sugar, baking powder, eggs, vanilla, & salt, beating to combine.

§  Mix in lemon zest & flour. (Fold in pistachio nuts after, if using.)

§  Divide dough into 3 equal portions. Shape each portion into an 8-inch-long loaf. You can do this on a lightly floured surface or on the cookie-sheets themselves.

§  Flatten loaves to about 2 1/2 inches wide, & place them at least 3 inches apart on prepared cookie sheet(s).

§  Bake 20-25 minutes or until golden brown & tops are cracked. (Loaves will spread slightly.)

§  Cool on cookie sheet for 30 minutes.

§  When cooled, preheat oven to 325 degrees F, then transfer loaves to a cutting board to cut each loaf into 1/2-inch-thick slices. (Image-google “rusks” or “biscotti” if you need a reference for what the appearance of your slices should be.)

§  Place slices, cut sides down on previously-used cookie sheet(s), & bake 8 minutes.

§  Turn slices over & bake 8-10 minutes more or until dry & crisp.

§  Transfer to wire rack & cool. Eat dipped in tea or coffee.
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