05Cut the dough into rectangles about 2 by 4 inches.06Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little.07Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry.08The finished rusks should be very dry and hard.09Cool and store in an airtight container.10Rusks will keep for weeks.11Variations Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins.12Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon.13Peanut Rusks: Add 1 cup coarsely chopped peanuts.