YASMEEN’S INDIAN RUSKS
- 2 ½ cups of cake flour
- 1 tablespoon cumin crushed
- ½ cup water
- 2 teaspoon baking powder
- ¾ teaspoon salt
- ½ 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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