Spiced Indian Rusks

Directions

1. Preheat oven to 325°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a large bowl, cream butter, sugar and vanilla until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Transfer to prepared pan.
2. Bake until edges pull away from the sides or a toothpick inserted in center comes out clean, 30-32 minutes. Cool in pan on a wire rack for 10 minutes. Lifting with parchment, remove from pan. Transfer to a cutting board. Using a serrated knife, cut into fourteen 4x1-in. slices. Place on baking sheets, cut side down.
3. Bake until golden brown, 8-10 minutes on each side. Remove from pans to wire racks to cool completely.