Here's the easiest tea snack recipe of French-style rusks or 'twice baked bread' to pair with any full-leaf black teas for a tea-for-one elegant tea experience or to welcome any guest into your home.
Growing up in Tokyo had me (Naoko) exposed to treats and patisserie from around the world. Like I've shared throughout Key To Teas site, I first fell in loe with pastries before tea. But truthfully, tea & treats are inseparable and the least expressed here in the US. In a to-go culture where tea is super-sized and in gulpable formats, most snacks or treats are made to be paired with our coffee dominated culture like biscotti, heavy short breads and chocolate-covered everything.
Here I am sharing you the simplest tea snack recipe you can find and yes! it can pair well with coffee as well but I highly recommend a classic Key To Teas Earl Grey, English Breakfast, Darjeeling Sourenee or Bourbon Vanilla Black tea for an elegant tea pairing.
Ingredients (Makes as much as you slice bread)
- Day-old bread of your choice but highly recommend a quality French baguette
- Melted unsalted butter
- Sugar
Steps:
1. Cut the baguette into 1/4" slices. Spread on sheet-pan, let air until surface is hard. (overnight is best but not more than that)
2. Pre-heat oven to 350F.
2. Melt butter on the stove top or microwave for a few seconds.
3. Brush hard surface baguette slices with butter. *A pastry brush is easiest
4. Sprinkle tops with sugar.
5. Bake in 350F oven for 12-15 min. until surface and sides are lightly golden.
6. Enjoy with your favorite Key To Teas Black Tea! Especially delicious dipped into a freshly brewed teapot and cup.
7. Left over rusks will hold well in a sealed container for one day.
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