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5 from 2 votes

Thandai Cake Rusk Recipe

Thandai Cake Rusk is a twice baked buttery and aromatic homemade sweet toast biscuit with a floral and slightly sweet flavour. This thandai cake rusk makes a perfect accompaniment with Chai or coffee. Follow step by step recipe to make this easy cake rusk at home.
Prep Time10 mins
Cook Time50 mins
coolong time15 mins
Course: biscotti, Breakfast, Dessert, Snack
Cuisine: Indian
Keyword: cake rusk bakery style, indian rusk, tea rusk, thandai cake rusk
Servings: 20 rusks


  • Large bowl
  • baking/parchment paper
  • large baking tin
  • Hand held electric whisk


  • 150 grams All Purpose Flour/ Maida
  • 1 tsp Baking Powder
  • 1/4 Baking soda
  • 3-4 tbsp Thandai powder recipe link below
  • Pinch of salt
  • 110 grams Golden caster sugar/ white caster sugar/ granulated sugar
  • 3 large Eggs free range
  • 1/2 tsp Vanilla Extract
  • 115 grams Butter soft, at room temperature
  • 1-2 tbsp milk


  • Preheat the oven to 180°C and prepare the 8 inch square baking tin by brushing it with some oil and lining with a parchment/baking paper.
  • In a bowl sift in together all purpose flour, baking powder, baking soda and a pinch of salt and keep it aside.
  • In a large bowl add the butter and sugar together and beat it with a hand whisk until light and fluffy and pale.
  • Now add in the eggs, one at a time and beating after each addition of egg until incorporated. Do not over beat.
  • Add the flour , thandai powder along with the vanilla extract and with a spatula fold everything together. (If you think the batter is too dry add a tsp of milk and fold it lightly.)
  • Now slowly pour the thick batter in the prepared baking tin and smoothen it slowly with the spatula.
  • Bake it in the oven for 22-30 minutes. Check it after 22 minutes by inserting a tooth pick. When you Insert a toothpick to it will come out clean.
  • Remove from the oven and let it cool.
  • Preheat the oven to 150°c. Line a large rectangular baking pan with parchment paper.
  • Now cut the cake into 3/4 inch strips. Place the cake rusk on the baking tin and bake in preheated oven for 12-15 minutes on each side.
  • Remove from the oven. Let it cool complete on a cooling rack.
  • Store it in an airtight container for 2 weeks. Enjoy!!