I'm into making rusks and I wanted to post a recipe for sweet rusks. Since I love maple syrup, I made this maple syrup flavored rusk.I used salted butter for this recipe. For 1 baking tray's worth. Recipe by Yumi`s cafe

I recommend this for Valentines Day.It's really good.As it's simple you can make it in a trial-run the day before.If making as a present for Valentines Day, etc, I recommend decorating so it's cuter.The icing isn't that sweet, so don't worry about it becoming too sweet.It's also fun to write messages. Recipe by Kurumi

Rich-Flavored Japanese-style Red Bean Rusk.When you cook the rusk (in Step 5) you can finish baking without burning 20 minutes after the initial bake, by covering with aluminum foil. Also as shown in Arrangement 2, it's delicious with cocoa or coffee instead of matcha. For about 10 pieces. Recipe by Karun

I spread chocolate on rusks, but it takes time and effort to melt chocolate so I came up with an idea to melt it with residual heat in the oven.After putting it back in the oven, the chocolate seems to keep its shape and is not melted,but it's actually melted. Just take it out from the oven once after 5 minutes to see how much it melted. Recipe by yaburie

I made dried wheat-gluten rusks to suite my tastes!I'm just one of those people who adds powdered milk to everything.Aside from the dried wheat-gluten, you can just eyeball all of the ingredients without measuring them.It will be necessary to make adjustments to the baking time according to your household oven, so please keep an eye on it while baking, starting from the 6 minute mark. It's okay if it takes on a light color. Please don't let it burn. Recipe by Tooruyomecchi

I know that sugared rusks are usually made with granulated sugar, but I was wondering how they would turn out when made with natural brown sugar and cane sugar. It turned out nice and pretty - I especially like how the color is in a tricolor gradation. People told me they like the sweetness and thickness of these rusks.You could either use salted butter, unsalted butter, or margarine, but I recommend to use unsalted butter. It makes the rusks taste elegant and mild. If you like it more sweet, use salted butter. Please try different combinations to discover your favorite flavor. For as much as you want to make. Recipe by yaburie

I love rusk using leftover crust, so I devised this recipe.Please check the bread crusts once after baking for 20 minutes as it is burns easily. Enjoy the crispiness after if cools down. Recipe by Monstera USA

I usually make rusks with baguettes, but they turned out light and crispy when I used bread rolls instead, the way I like them!If you are worried about calories, you can mix the granulated sugar with margarine and spread it onto the bread slices to make it slightly healthier. Recipe by xxyuzumikanxx

Our family loves chocolate, so I made a variation on plain bread crust rusks.When baking the rusks, start checking the oven frequently after 25 minutes have passed. Turn over or stir up the bread, or move the sheet around to prevent uneven cooking.Take both the margarine and the chocolate out of the microwave once they are more or less melted. Melt completely by mixing. Recipe by +pocopoco+

This is the first in my series of caramel rusk recipes.If you heat it too much and it looks like the caramel is about to burn, place the pan on a wet cloth and let it cool. Recipe by Otentosama

I wanted to make a savory rusk for adults.- Recipe by mokashu.

I love sesame seeds! There wasn't a way this would turn out not delicious.Bake the bread well until crispy.Enjoy after the icing is completely hardened. Recipe by Yumi`s cafe