How to make
In a bowl, pour the flour, baking powder and salt.
Pour the water, olive oil and lemon juice and mix everything with a spoon until a dough forms, similar to a sponge cake dough, but a little thicker.
Spread it out evenly in a thin layer onto baking paper or aluminum foil. Flatten it out with a wet spoon and sprinkle it with black sesame seeds.
Place it in a preheated oven at 350°F (175 degrees) for about 25-30 minutes or until you see that the edges start to turn brown/darken. You can leave it in the oven for a few minutes.
Once it is removed from the oven, allow it to cool slightly but not completely and cut it into squares or rectangles - it's up to you.
If you try to cut it when it has cooled completely, there is a chance that the rusks will break because they will harden.
They turn out very tasty, crunchy and at the same time with a loose, crumbly texture.
A healthy option for crunchy rusks, which you can eat at any time.
The Wholemeal Rusks are ready.
