Cocoa Rusks
ラスク
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Rusks are a favorite afternoon snack in Japanese preschools: plain slices of white sandwich bread brushed with a mix of melted butter, sugar and cocoa, then baked until crisp and lightly sweet. Children love the crunch, and because the sweetness comes from a thin coating rather than a thick glaze, the flavor stays gentle. With only four ingredients and one short bake, it is an easy way to use up bread that is a day or two old, and the slices are cut into small pieces after baking so little hands can hold them.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 2.7 gunsweetened cocoa powder
- 45 gwhite sandwich bread
Seasonings
- 5.7 gunsalted butter
- 5.7 gsugar
Directions
- 1
Mix the cocoa powder, melted butter and sugar together, then spread the mixture over the bread.
- 2
Arrange the slices on a baking sheet and bake in an oven preheated to 200°C (400°F) for about 8 to 10 minutes.
- 3
Cut into pieces.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 184.5 kcal | 369 kcal | 184.5 kcal |
| Protein | 4.5 g | 9 g | 4.5 g |
| Fat | 7.2 g | 14.4 g | 7.2 g |
| Carbohydrates | 27.8 g | 55.5 g | 27.8 g |
| Fiber | 2.6 g | 5.1 g | 2.6 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 16.5 mg | 33 mg | 16.5 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Potassium | 115.5 mg | 231 mg | 115.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 184.5 kcal | 4.5 g | 7.2 g | 27.8 g | 2.6 g | 0.6 g | 16.5 mg | 0.8 mg | 115.5 mg |
| 1 adult serving | 369 kcal | 9 g | 14.4 g | 55.5 g | 5.1 g | 1.2 g | 33 mg | 1.5 mg | 231 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
