Pronunciation: [ɹˈʌsks] (IPA) 
Rusks are a type of baked bread product that are twice-baked and are often dipped in coffee or tea before consumption. The spelling of the word "rusks" is pronounced as /rʌsks/ and is derived from the Swedish word "skorpor". The "u" in "rusks" is pronounced as a short vowel sound /ʌ/ and the "sk" is pronounced as a blend /sk/. The plural form of "rusk" is simply "rusks" without any additional letters or changes in pronunciation.
Rusks refers to a type of baked bread product that undergoes a unique and deliberate process to transform it into a dry, crunchy, and hard texture. Also known as biscotti, zwieback, or ship's biscuit, rusks are made by baking bread twice to remove moisture, resulting in a product with a long shelf life.
These dry, toasted bread slices are typically prepared by first baking a loaf of bread until fully cooked. The loaf is then sliced into thin pieces, often around half an inch thick, which are individually arranged on a baking tray. These slices are then baked again at a lower temperature for a prolonged period until they become dry and crisp.
Traditionally, rusks were utilized as a convenient food option for long journeys, as their dry texture prevented spoilage. They are also favored by individuals looking for quick and easy breakfast options, as they can be enjoyed after being dipped in hot beverages like tea or coffee, which soften their texture.
Rusks are available in various flavors and can include additional ingredients such as nuts, dried fruits, or spices to enhance their taste. They are widely enjoyed in many cultures and find their use in different culinary contexts, serving as the perfect accompaniment with cheese, soups, or spreads.
In summary, rusks are dry, crunchy bread slices that are baked twice to remove moisture, resulting in an extended shelf life and making them suitable for long journeys or a quick breakfast option.
The word "rusks" ultimately derives from the Latin word "ruscus", which means "bran". The Old High German word "rost" (meaning "to roast") and the Middle Dutch word "roesten" (meaning "to roast or grill") likely influenced the development of the term. "Rusks" specifically refers to a type of dry, crunchy bread usually made from bread dough or biscuit-like dough that is baked twice. This process, known as "double-baking" or "twice-cooking", results in the characteristic hard and dry texture of rusks.
