Lemon Milk Rusks

• 3 pieces of sliced bread or a corresponding amount of french bread Sliced bread or a French baguette
• 40 grams Powdered sugar
• 20 grams Skimmed milk powder
• 15 grams Butter or (if you don't have butter) margarine
• 1/2 tsp to 2/3 tsp lemon juice, or as desired
• 1 few drops Vanilla oil
• 1 Sliced almonds (to taste and optional)

1. Bring the butter to room temperature and mix well.
2. When it softens enough to mix easily, add the and continue mixing.
3. Cut bread into as thin pieces as possible.
4. Ideally slice them to about 5 millimeters in thickness.
5. Cut them into any shape you like.
6. Spread the on the bread.
7. Preheat your oven to 100C (or 212 F) and bake for 30 minutes.
8. If you bake the bread on a rack as shown, the bottom will get dry out more easily too.
9. It's fine to bake the bread straight on a baking sheet too.
10. The piece on the left is about 5 mm in thickness and the one on the right is slightly over 1 cm.
11. The 5 mm thick piece is crispier.
12. I recommend thin slices.
13. The bread will get dry when it cools down.
14. Bon appetit.

bread, powdered sugar, milk powder, butter, lemon juice, vanilla oil, almonds

Taken from cookpad.com/us/recipes/148984-lemon-milk-rusks (may not work)