Go Back
+ servings
A pile of cake rusk on parchment paper. At the back are two cups of tea, and one of the cups of tea has a cake rusk placed on the saucer.
Print Recipe
5 from 2 votes

How to make cake rusk | Cake rusk recipe

Cake rusk is a crunchy dry biscuit and a popular teatime snack in India and Pakistan. Similar to biscotti, these crispy biscuits are perfect for dunking in your tea. Read on ahead to learn how to make cake rusk at home.
Prep Time20 mins
Cook Time1 hr 50 mins
Total Time2 hrs 10 mins
Course: Afternoon Tea, Chai
Cuisine: Indian, North Indian, Pakistani
Servings: 6 people
Calories: 150kcal
Author: Kiran


  • 1 cup / 120g all-purpose flour
  • ½ cup /100g sugar
  • ½ cup / 65g butter room temperature
  • 3 eggs room temperature
  • 1 teaspoon baking powder
  • ½ teaspoon vanilla essence
  • ¼ teaspoon cardamom powder
  • Pinch of yellow colour
  • Pinch of salt


Make the cake:

  • Preheat oven to 180 C / 350 F (160 fan forced). Line an 8-inch square baking tin with parchment paper and grease sides with oil. If an 8-inch square baking pan isn’t available, you can use a 7-inch square pan, or an 8-inch round pan.
  • Sift flour, baking powder and salt together in a medium sized bowl.
  • In a large bowl, cream butter and sugar together until fluffy and pale in colour. This can be done with a wire whisk or an electric hand mixer.
  • Add eggs one at a time, whisking after each addition. If using an electric hand mixer, whisk for about 20 seconds, and is using a regular whisk, mix until combined. Once the eggs have been added, mix in the vanilla essence.
  • Add the flour mixture, and fold through with a spatula. Add the food colour (if using), and gently fold it through.
  • Pour the cake batter into the prepared greased pan. Bake for 30 – 35 minutes, or until a toothpick or skewer inserted in the centre of the cake comes out clean.
  • Let the cake sit in the tin for around 10 minutes, and then turn it into a cooling rack to cool completely. Place the cooled cake on a chopping board and use a sharp knife to cut the cake down the middle, and then into ¼ inch strips. These strips can then be cut into smaller cake strips.

Make the cake rusk:

  • Preheat oven to 150 C / 300 F (130 fan forced).
  • Place the cake strips on a baking tray lined with parchment paper. Place the cake strips in the oven and bake for 15 – 20 minutes until golden brown on the top. Turn the cake strips over, and bake for another 15 – 20 minutes until golden brown and crisp.
  • Remove the cake rusk from the oven, and place on a wire rack to cool. Once the cake rusk has cooled, it can be stored in an airtight conainter for around 2 weeks.
  • Serve cake rusk with tea / chai.


Calories: 150kcal
Tried this Recipe? Tag me Today!Mention @MirchiTales or tag #mirchitales!