Lemon Milk Rusks

Name: Lemon Milk Rusks
Yield: 3 servings
Cuisine: American
Ingredients: 3 pieces of sliced bread or a corresponding amount of french bread Sliced bread or a French baguette; 40 grams ●Powdered sugar; 20 grams Skimmed milk powder; 15 grams ● Butter or (if you don't have butter) margarine; 1/2 tsp to 2/3 tsp lemon juice, or as desired; 1 few drops ● Vanilla oil; 1 Sliced almonds (to taste and optional)

cookpad.japan @cookpad_jp

Whenever I have dry, stale bread, I make it into rusks.
Pokka's lemon powder doesn't require water so it was great for making crispy rusk.
This was supposed to have been in Pokka's recipe contest but just had a draft done and missed the deadline... But now it's finished!

If you don't have access to dried lemon powder, use lemon juice or a raw lemon （washing the skin and using the zest also adds a wonderful fragrance）
You need to cook for 30 minutes at 100 C (212 F) but feel free to adjust the time to make the rusks crispy. Adjust the sour lemon flavor to your liking. Recipe by putimiko

cookpad.japan @cookpad_jp

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Ingredients

3 servings

3pieces of sliced bread or a corresponding amount of french bread Sliced bread or a French baguette
40 grams●Powdered sugar
20 gramsSkimmed milk powder
15 grams● Butter or (if you don't have butter) margarine
1/2 tspto 2/3 tsp lemon juice, or as desired
1few drops ● Vanilla oil
1Sliced almonds (to taste and optional)

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Steps

1

Bring the butter to room temperature and mix well. When it softens enough to mix easily, add the ● and continue mixing.
2

Cut bread into as thin pieces as possible. Ideally slice them to about 5 millimeters in thickness. Cut them into any shape you like. Spread the ● on the bread.
3

Preheat your oven to 100°C (or 212 F) and bake for 30 minutes. If you bake the bread on a rack as shown, the bottom will get dry out more easily too.
4

It's fine to bake the bread straight on a baking sheet too.
5

The piece on the left is about 5 mm in thickness and the one on the right is slightly over 1 cm. The 5 mm thick piece is crispier. I recommend thin slices.
6

The bread will get dry when it cools down. Bon appetit.