How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mint Chocolate Rusks?

You need 14 ingredients. The key ingredients include: 113 cups flour, all-purpose unsifted, ⅓ cup cake flour unsifted, 3 tablespoons cocoa powder unsweetened, 1 3/4 teaspoons baking powder, and more.

Is Mint Chocolate Rusks suitable as baking & desserts?

Yes, Mint Chocolate Rusks falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Mint Chocolate Rusks?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mint Chocolate Rusks Recipe

Name: Mint Chocolate Rusks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 113 cups flour, all-purpose unsifted; ⅓ cup cake flour unsifted; 3 tablespoons cocoa powder unsweetened; 1 3/4 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup mini chocolate chips; 8 tablespoons butter , softened; 1 1/4 cups sugar superfine; 3 extra large eggs; 1 tablespoon milk; 2 teaspoons vanilla extract; 4 ounces chocolate unsweetened melted and cooled; 1 x sugar granulated

1

Preheat oven to 350F (180C).

2

Remove the dividers from two 11 x 4 x 1 1/2-inch metal ice cube trays; butter and flour the trays.

3

Sift the flours, cocoa, baking powder, baking soda and slat.

4

Toss the chocolate chips with 2 teaspoons of the sifted mixture.

5

Cream the butter in the large bowl of an electric mixer on low speed for 5 minutes.

6

Add the sugar and continue beating for 3 to 4 minutes.

7

Add the eggs, one at a time, beating well after each addition.

8

Blend in the milk, vanilla extract and melted chocolate.

9

Blend in the sifted mixture on low speed.

10

Stir in the chocolate chips.

11

Scrape the batter into the prepared pans, dividing it evenly between them.

12

Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

13

Cool each cake in the pan on a rack for 3 to 4 minutes, invert onto another rack and turn each right side up.

14

Cool for 10 to 15 minutes.

15

Cut each cake on the diagonal into about twelve 3/4 inch thick slices, using a sharp serrated knife.

16

Arrange the slices on two jelly roll pans or cookie sheets.

17

Bake the slices for 7 to 9 minutes, turn them over and continue baking for 7 to 9 minutes longer, or until firm.

18

Remove the rusks to a cooling rack using a wide metal spatula.

19

If you are finishing the cookies with granulated sugar, sprinkle some over each while they are warm.

20

Cool completely.

21

If you are using the chocolate glaze, dust off any crumbs adhering to the cookies with a soft pastry brush.

22

Dip an end of a rusk in the glaze and hold it until it stops dripping, gently rocking the cookie from side to side.

23

When the chocolate is on the point of setting, carefully place each rusk on a legth of parchment paper until the glaze firms up, about 20 minutes.

24

To embellish the cookies further, you can dip the tip end of the glazed rusk in chocolate sprinkles; do this just before you place in on the parchment paper.

25

Peel away the glazed cookies from the parchment paper.

26

Store in an airtight container.

Mint Chocolate Rusks

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