{"id":14060,"date":"2015-04-18T15:39:32","date_gmt":"2015-04-18T06:39:32","guid":{"rendered":"https:\/\/suzuichi-s.co.jp\/s\/?p=14060"},"modified":"2026-10-15T14:19:42","modified_gmt":"2026-10-15T05:19:42","slug":"recipe-melon-pan-style-rusks-made-with-peanut-butter","status":"publish","type":"post","link":"https:\/\/suzuichi-s.co.jp\/s\/en\/14060\/","title":{"rendered":"[Recipe] Melon Pan-Style Rusks Made with Peanut Butter!"},"content":{"rendered":"We made rusks that taste like melon pan (sweet bread with a cookie crust) using creamy peanut butter.\nYou just mix the ingredients in order, so it’s easy. Being able to whip them up whenever you get a craving is the best *\\(^o^)\/*\n \n

Ingredients<\/h2>\n– Creamy Peanut Butter<\/a>: 50 g (melted in the microwave)\n– Egg: 1\n– Powdered sugar: 80 g\n– Almond flour: 80 g\n– Peanut powder<\/a>: 20 g\n– Baguette (store-bought is fine): half a loaf\n

*Ordering from outside Japan? When you open a product page from overseas, an English shopping cart (WorldShopping BIZ) appears automatically, so you can order and have it shipped to you abroad.<\/p>\n \n

How to Make It<\/h2>\n1. Slice the baguette into rounds 7\u20138 mm thick and toast them lightly in a 150\u00b0C (300\u00b0F) oven.\n\n2. While the bread is toasting, make the cookie dough. Mix the egg and powdered sugar well, then add the almond flour, peanut butter, and peanut powder in that order, mixing after each addition.\n\"Mixing\n\n3. Spread the dough on one side of each toasted slice.\n\"Spreading\n\n4. Bake for 12\u201313 minutes in an oven preheated to 180\u00b0C (350\u00b0F).\n\"Rusks  <\/span>\n\n5. Let them cool on a wire rack, and they’re done. So easy! Hooray *\\(^o^)\/*\n\"Finished\n

** We Tried Some Variations **<\/h2>\n\"Rusk\n\nWe topped them with lots of sesame seeds…\n\"Rusks\n\nWe made them with store-bought muffins…\n\"Melon\n\n* Made with a muffin, even one is quite filling.\n\n* If you have leftover dough, mix in chopped peanuts or sesame seeds and bake it as cookies. They’re delicious too.\n\n* Every home oven is different, so keep an eye on them as they bake.\n\n* You can also use 3 tablespoons of flour instead of the almond flour.\n\n\n