Vanilla & Raisin Rusk Biscuits

1. 1 Ruskspack 300 g ≈ $2.50 65 g
2. 2 Sour cream 15%pack 300 g ≈ $1.60 85 g
3. 3 Baking soda 3 g
4. 4 Baking powder 5 g
5. 5 Wheat flour 20 g
6. 6 Raisinspack 200 g ≈ $2.40 30 g
7. 7 Vanilla sugar 8 g
8. 8 Breadcrumbs 15 g
9. 9 Sugar 15 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Grind the rusks¹ into fine crumbs (use a food processor or fine-hole grater)

2. Mix the crumbs with baking powder, baking soda, flour, vanilla sugar, and raisins⁶

3. Stir in the sour² cream until a thick dough forms

4. Roll into 1-inch balls and let rest 15 minutes to firm up

5. Bake at 300°F (150–170°C) for 12–15 minutes until golden and fragrant

In short

• In the planner this dish is cooked for two days: reheat on day two.