Rusk

Handmade rusks and buns: barley buns, wholemeal rusks, village buns, olive buns and carob bites.
They are baked twice, as tradition dictates, so they keep for a long time without preservatives. The barley cookie is the base for dako, the small rusks accompany coffee and tea, while the carob morsels give a sweeter, more fragrant version.
For dako, lightly moisten the rusk and leave it for a minute before adding tomato and oil. Keep them in a closed container so they don't get soft.