Rusks for making biscuits
Rusk is baked twice, once as a flat cylindrical bun (the biscuit bun, which is also sold in that form) and once more sliced. The old name for rusk is therefore 'two-bin'. Rusks are baked at a lower temperature than bread, so many bakers often use the residual heat from the oven to bake them. A well-known tradition in the Netherlands is that when a child is born, a biscuit with mice (a sandwich spread made from anise seeds and with a pink, blue or white sugar layer) is treated. A biscuit cap is used for baking rusks, these come in two diameters, namely 95 and 115 mm.