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!

Swedish Skorpor

1 c. sugar
½ c. shortening (we use this Palm Shortening)
1 c. buttermilk (we use dry buttermilk powder & store it in our freezer)
1 egg
½ tsp. baking powder
½ tsp salt (we use RealSalt)
1 c. chopped nuts (pecans or walnuts)
3 c. flour
1 tsp baking soda

Cream shortening and sugar together in a large bowl, then add in remaining ingredients. Spread the dough in greased 9 x 13 pan and pat it smooth.  Bake at 350° for 1 hour. Remove from oven and let cool for 15 minutes.

Turn onto a baking sheet and cut into 1½” x 3″ strips or 2″ squares or whatever size and shape your little heart desires!  Pop them in a 200° oven to dry for 1 – 2 hours (1 hour will give you only a slight crisp with a more cake-like texture, whereas 2 hours will give you that biting-into-a-rock-has-to-be-dunked Skorpor I’ve come to know and love!)

Store the Skorpor in an airtight container, but it is fine to keep them out for quite some time (not like they are going to get any harder!) These will keep a long time, so you might even want to make a double batch!