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Coconut rusks

updated

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Ingredients for 1 servings:

  • 40 rusks
  • 125 g butter, melted
  • 80 g sugar
  • 1 packet of vanilla sugar
  • 5 tbsp milk
  • 200 g desiccated coconut

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Quick recipe

Preheat the oven to 200°C (400°F). Melt the butter, stir in the sugar, vanilla sugar, desiccated coconut, and milk. Spread the rusks on a baking sheet lined with baking paper, spread the coconut mixture on top with two spoonfuls (along to the edges if possible), and press it down slightly. Place the baking sheet at the very top of the preheated oven and bake the rusks for about 5 minutes, watching them. Remove when the coconut topping begins to brown. When hot, the topping will be a little soft, but once cooled, it will firm up and adhere perfectly to the rusks. The rusks will keep for a very long time in a tin.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Coconut rusks

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