A rusk or biscuit made by baking a small loaf and then toasting slices until they are dry and crisp.‘I don't think anything can precisely substitute for zwieback, which is a lightly sweetened yeast rusk.’
- ‘To make zwiebacks, pinch off two small buns of dough and place one smaller one on top of the larger, bottom one.’
- ‘Usually by eight to ten months, a healthy infant can have finely chopped foods or zwiebacks with minimal likelihood for choking.’
- ‘Grind the zwiebacks in the food processor and measure 1 cup of the crumbs.’
- ‘For a sweeter zwieback, we melted 4 tablespoons of butter with 1/4 cup sugar and 1/4 teaspoon cinnamon and brushed the mixture onto one side of the cut slices before baking them, which took 10 to 15 minutes longer because of the extra moisture.’
German, literally ‘twice-bake’.
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