Swedish Rusks

Preheat your oven to 375°F (190°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Cut the shortening into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in any chopped nuts at this stage.

In a separate bowl, whisk together the egg and buttermilk (or sour milk), then pour the wet ingredients into the dry mixture and stir just until a soft dough forms. Do not overmix.

Turn the dough out onto a lightly floured surface and shape it into one or two long, flat loaves approximately 1 inch thick. Place on a greased or parchment-lined baking sheet.

Bake the loaves in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 25–30 minutes. Remove from the oven and allow to cool completely.

Once cooled, use a sharp serrated knife to slice the loaves diagonally into pieces approximately 1/2 inch thick. Arrange the slices in a single layer on baking sheets.

Reduce the oven temperature to 200°F (93°C) and return the sliced rusks to the oven. Dry them slowly for 2 to 3 hours, turning once halfway through, until they are completely hard and dry throughout.

Remove the rusks from the oven and allow them to cool completely on wire racks before storing. Once fully cooled, store in an airtight container where they will keep for several weeks.