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rusk recipe

Hi Lynne,
I saw your request for rusks.  I first heard of them in the Sundays at 
Moosewood cookbook.  You could probably  borrow a copy at your local 
library.  They have a good recipe.  I loaned my book to a friend, so I 
can't send their recipe.  Here is my own recipe for Spicy Rusks that I made 
up based on the Moosewood recipe.  They turned out very well for me.

Spicy Rusks

2 C. whole wheat pastry flour
2 C. whole wheat flour
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp each: ginger, cinnamon, allspice
	anise, mace, cloves, cardamom

1/2 C. applesauce
1Tbsp Ener-g egg replacer mixed
	with 1/4 cup water
1/2 C. water
1/3 C. honey
1/2 tsp lemon extract

Preheat oven to 400 degrees.  Mix dry ingredients in one bowl, wet 
ingredients in another.  Mix the two together.  Knead lightly to mix.  Pat 
or roll into 1/2 inch thick rectangle.  Cut into rectangles about 2x4 
inches.  Place on cookie sheet.  Bake 25 minutes at 400, then for 4 to 8 
hours at 200 degrees or until very hard and dry.  Rusks will keep for