So fall season has started officially here in the Northern Hemisphere. It was a little grey on Saturday morning and I decided it’s high time I baked some rusks again, from a recipe I got from my mom a long time ago (1996 says the date on the hand-written fax with the recipe). Rusks are hard, dry biscuits that are twice-baked to dry them out completely. The pictures show the progression and the final result. It takes a little patience to dry the rusks out, and the whole house smells rusky and biscuity afterwards, but hey, that’s not a problem. I discovered that there is such a thing as aluminum-free baking powder, and got some. Supposedly it makes for a better taste of cookies or biscuits that are baked with it.