One of the mysteries of the English language finally explained.
A rusk or cracker made by baking a small loaf and then toasting slices until they are dry and crisp.
- ‘To make zwiebacks, pinch off two small buns of dough and place one smaller one on top of the larger, bottom one.’
- ‘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.’
- ‘Grind the zwiebacks in the food processor and measure 1 cup of the crumbs.’
- ‘Usually by eight to ten months, a healthy infant can have finely chopped foods or zwiebacks with minimal likelihood for choking.’
- ‘I don't think anything can precisely substitute for zwieback, which is a lightly sweetened yeast rusk.’
German, literally ‘twice-bake’.
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