Tvíbökur

Zwieback

In Icelandic, rusks also mean "twice baked", i.e. "Tvibökur", and Icelandic rusks taste wonderful with a pinch of cardamom!


Ingredients

500 g flour
125 g sugar
1 tsp cardamom
3 tsp baking powder
1 tsp baking soda
125 g margarine
250 ml concentrated milk


Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Place flour, sugar, cardamom, baking powder and baking soda in a large bowl and mix.

Add the margarine and the curdled milk.

Knead everything thoroughly. If the dough is still too sticky, add a little more flour and knead until the dough no longer sticks to your fingers.

Then form small balls out of the dough and place them on a baking tray lined with baking paper and bake briefly in the oven at 350 °F (180 °C) upper and lower heat for about 15 minutes.

Then take the tray out of the oven, let it cool briefly and then cut it in half with a sharp knife.

Then spread the halved rolls on the tray and bake in the oven at 250 °F (120 °C) for another 20 minutes until the rusks are nice and dry and golden yellow.

Bon appetit!

[Translated from here.]