Sugar Zwieback

Sugar Zwieback is a popular cookie in Germany. It is made with flour, sugar, butter, eggs, and baking powder. The dough is rolled into a log shape and then cut into thin slices. The cookies are then baked until golden brown.


  • 1 cup milk
  • 4 tablespoons butter, cut into pieces
  • ¼ cup honey
  • ½ teaspoon salt
  • ⅔ cup white sugar
  • 1 (.25 ounce) package active dry yeast
  • ¼ cup warm water


1. Preheat oven to 350 degrees F (180 degrees C).

2. Heat milk in a small saucepan until just starting to bubble. Remove from heat; stir in butter, honey and salt. Set aside and let cool.

3. In a large bowl, combine yeast and lukewarm water. Set aside 5 minutes for yeast to soften.

4 .Beat cooled milk mixture, egg, 4 cups flour, and nutmeg into yeast mixture.

5 .Knead dough in a bowl, adding up to 1/2 cup more flour if necessary, until a smooth, soft dough forms.”’6 .Divide dough into 8 balls 3 inches in diameter

Nutrition Facts

  • Calories: 211
  • Fat: 10 g
  • Saturated fat: 5.5 g
  • Cholesterol: 27 mg
  • Sodium: 192 mg
  • Carbohydrates: 26 g
  • Fiber: 1.2 g
  • Protein : 4.4 g
Sugar Zwieback

Do they still sell zwieback toast?

Zwieback toast is a type of biscuit that was traditionally made with two slices of bread that were toasted and then filled with a sweet or savory filling. The biscuits were then dipped in sugar or honey and served as a dessert or snack. Sadly, zwieback toast was discontinued a few years ago.

Is melba toast the same as zwieback?

No, melba toast and zwieback are not the same. The main difference is in the size of the serving. Melba toast is thinly sliced and smaller than the average piece of toast. The thin slices are crisp throughout. Zwieback toast is traditionally the same size as white bread and sliced to the same thickness.

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Melba toast was invented by Auguste Escoffier, a French chef, in 1892. It was named after Australian opera singer Dame Nellie Melba. The original recipe called for thin slices of bread that were toasted twice and then served with foie gras or pate.

Zwieback, on the other hand, has a long history dating back to ancient Rome where it was known as Panis Fortis or “strong bread.” This name comes from its use as a ration for soldiers during battle. In medieval Germany, it was known asockenbrot or “sock bread” because it was often baked in socks! Today, zwieback is typically made with white flour, milk, eggs, sugar, butter, and yeast; however there are many variations depending on region.

How do I get zwieback?

Zwieback is a type of twice-baked bread that is often used for Toasties and other sandwich fillings. It can be found in most supermarkets in the bakery aisle.

What happened to Zwieback cookies?

Zwieback cookies were a type of biscuit that was popular in the early to mid-20th century. They were made with a sweeter dough and had a hint of sweetness to them that made them unique from other biscuits at the time. Sadly, they were discontinued a few years ago by Nabisco.

However, there is some good news! There is another brand of Zwieback cookies that are available on Amazon. While they may not be exactly the same as the original Nabisco cookies, they are still delicious in their own right.

Is zwieback the same as melba toast?

Zwieback and melba toast are both types of crispy, thin toast. However, they differ in a few key ways. First, zwieback is usually the same size as white bread, while melba toast is thinner and smaller. Second, zwieback is baked twice to harden the bread, while melba toast is only baked once. Finally, zwieback often has a more neutral flavor, while melba toast is typically seasoned with salt or other spices.

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So, while they may look similar at first glance, zwieback and melba toast are not exactly the same.

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