Chef’s Specials
COFFEE CRISP RUSK
INGREDIENTS
1 piece
1 tablespoon
1/2 tablespoon
2g
10g
PREPARATION METHOD
Slice the bread roll into 8 mm-thick slices (about 7–8 pieces).
Arrange them on a heatproof plate and microwave at 600 W for 1 minute to dry the surface.
Mix all ingredients in A in a heatproof cup and microwave(uncovered) at 600 W for 20–30 seconds.
Stir well to dissolve the coffee and sugar, then add the butter and stir until melted.
Brush the mixture from step 4 evenly over the bread slices.
Bake in an oven toaster at 180 °C for about 6 minutes, or until lightly golden.
Remove from the oven and let cool slightly before serving.
Have fun and let us know if you get creative and
experiment with
different fillings or toppings.
