Rusks

Rusks are dry, crisp baked pieces made either from dough or from bread that is baked again after slicing. That second bake removes moisture and gives them their characteristic crunch.

Dip one briefly in tea, coffee or milk to soften the surface while keeping the middle crisp. For a savoury snack, spread with soft cheese or mashed avocado, which also makes them easier to bite.

Yes. Crush them finely in a bag or food processor and use the crumbs to coat fish or vegetables, or bind meatballs and stuffings. Rusks are drier than fresh breadcrumbs, so add them gradually to mixtures.

Once opened, keep them in an airtight tin or container in a cool, dry cupboard. If they soften, spread them on a baking tray and warm them at 150 °C for a few minutes, then cool completely before sealing them away.

Sweet rusks are good with butter, jam or honey and a hot drink; savoury ones pair well with tomatoes, olives and cheese. In Cretan dakos, barley rusks are softened with a little water or tomato juice and topped with ripe tomato, olive oil and crumbled cheese.

Slice the bread, arrange it in a single layer and bake at about 120 °C until thoroughly dry and crisp, turning the slices once; the time depends on their thickness. Let them cool fully before storing, as trapped warmth can make them lose their crunch.

They can stand in for crackers with dips or cheese, but rusks are usually thicker and more absorbent, so they soften faster under juicy toppings. For a crisp base, add wet toppings just before serving.