Buttery rusks
Sweetish twice-dried rusks of milk-and-butter bread for tea and for cheesecake bases.
Buttery rusks are sweetish rusks of rich milk-and-butter bread or a bun, twice-dried, crunchy, brittle, with a delicate taste. They are served with tea, coffee and milk, crushed into bases for cheesecakes and glass desserts, soaked in milk for baby food and used as a topping and coating for sweet dishes.
Calories, proteins, fats and carbohydrates per 100 g of product
Buttery rusks, Raw: Calories 407.0 kcal, Proteins 13.5 grams, Fats 7.2 grams, Carbohydrates 72.3 grams per 100 g of product.
Recipes with this ingredient
The 'Potato' pastry with cognac is an exquisite embodiment of home Russian cuisine. It originated as a way to use leftover cookies and crackers, transforming them into a delicate dessert. Enhanced with cognac, it acquires a refined aroma and rich flavor with hints of vanilla and chocolate. The dense, velvety texture of the pastry unfolds under the light bitterness of cocoa, creating a harmonious blend of sweetness and richness. This treat is perfect for cozy evenings with family or friendly gatherings over a cup of strong tea or aromatic coffee. Its simplicity in preparation makes it a beloved recipe for many generations, while its delicate taste leaves an indelible impression, bringing us back to the classics of Russian cuisine.
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Cookie made from breadcrumbs is a wonderful example of how simple ingredients transform into a gourmet treat. Historically, such desserts emerged when housewives sought to use leftover products to create something new and delicious. In this recipe, creamy breadcrumbs soaked in milk become a tender base, while butter and sugar add a rich, sweet flavor. A light hint of cognac adds depth and sophistication. The cocoa-dusted balls acquire a pleasant chocolate bitterness, making them perfect for a cup of strong coffee or fragrant tea. This dessert requires no baking, making it easy to prepare and suitable for cozy family gatherings or festive treats.
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