Swedish Skorpor {Rusks}

When Ty and I were first married, we worked as night managers at a Bed & Breakfast in a small Swedish-influenced community.  Every day, the kitchen help would replenish the supply of Swedish rusks known as Skorpor on the buffet table near the front door of the Inn.

skorpor = “toast”

rusks = a twice-baked dry biscuit

Our first day there, I decided to snag one of these banana bread looking treats and take a big ole bite.  When I recovered from the shock of what felt like biting into a rock, and took a moment to count my teeth, I realized not only was this NOT banana bread, it was NOT something I knew how to eat!

Later, I learned Skorpor is more like biscotti or rusks, and requires one to DUNK them in coffee or tea to make them palatable.  After I learned this little nugget of information, I quickly acquired the bad habit of grabbing a Skorpor (and a cup of coffee!) every time I passed by.

These Skorpor are a rich, nutty, and oh so delectable tea time treat, and after much experimentation, I have learned the secret of just how long of a dunk into hot coffee it takes to make the Skorpor spongey enough to melt in my mouth without it crumbling to mush in my cup.  *happy sigh*

Now, I suggest you run a series of tests yourself!