Prep 15 mins
Cook 3 hrs
The Swedish Country Inn is a B&B in Lindsborg, Kansas..."Little Sweden USA." A town too small to have a stoplight, with cobblestone streets and Dala horses adorning all the houses, this hamlet is the heart of Swedish Kansas pioneer history and host to a huge biannual Swedish festival that draws thousands. How do I know? I went to college in that tiny town (our mascot was the Swede, go figure!). My mother often stayed at the Swedish Country Inn when she came to visit and became absolutely addicted to their rusks (kind of the Swedish answer to biscotti; dunk these in your coffee rather than eating them like biscuits). Even 15 years later, if I was anywhere in the area I would stop and pick some up for her...at least until I found the recipe for myself! :o)
- 1 cup sugar
- 1⁄2 cup shortening
- 1 cup buttermilk
- 1 egg
- 1⁄2 teaspoon baking powder
- 1 cup chopped pecans
- 1 tablespoon milk
- 3 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- Cream shortening and sugar.
- Add remaining ingredients.
- Spread dough in greased 9 x 12-inch pan.
- Bake at 350F for 1 hour.
- Remove from oven and brush with cream.
- Sprinkle with cinnamon and sugar if desired.
- Let cool for 15 minutes.
- Turn onto a baking sheet and cut in strips 1-1/2" x 3", separated from each other.
- Dry in 200F oven for 1 to 2 hours.
- These will keep for a long time; airtight container preferred but not necessary.
- Also freeze well.
Really enjoyed these with coffee. Not difficult to make, just a long wait with the yummy smell filling the house.
I had some rusks from the Swedish Inn this afternoon .I dunked them in my coffee.We really like them and they are easy to make.