The Bakers’ ABC: Z is for Zwieback

A sweet rusk, generally made in oblong form or strips. In some cases they are dusted over spiced sugar before toasting. Sally Lunn, and other sorts of plain bun loaves, may be cut up neatly and toasted for zwieback.

From The Baker’s ABC by John Kirkland, formerly Head Teacher of National School of Baking, published 1927 by Gresham

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