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YASMEEN’S INDIAN RUSKS

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Cook: 30 min + 15 min.

YASMEEN’S INDIAN RUSKS

  • 2 1/2 cups of cake flour
  • 1 tablespoon cumin crushed
  • 1/2 cup water
  • 2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup of fresh cream

Sift flour, baking powder and salt together in a large mixing bowl.
Add crushed cumin and mix
Finally add the water and cream.
Roll out into a large long shape.
Cut into 1 cm portions.
Bake at 180ºC for 30 minutes.
Lower heat to 100ºC and bake for another 15 minutes.

Recipe and Photo: Yasmenn Ibrahim

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