Rusks (Unfermented)

The dry ingredients can be sifted and mixed together up to 1 day ahead and stored in an airtight container. The butter can be cut into the flour mixture up to 4 hours ahead and refrigerated. However, once the wet ingredients are added, the dough must be shaped and baked immediately to preserve the leavening action.

Store cooled rusks in an airtight container at room temperature for up to 5 days. They will become drier and more biscuit-like over time, which is traditional for rusks. For a crisper texture, refresh in a 300°F oven for 5-7 minutes. These can also be frozen for up to 2 months; thaw at room temperature before serving.