Charoupopaximadia: Cretan Carob Rusks
Grdir Editorial — 25 August 2026
Charoupopaximadia are a traditional Cretan variation of the island’s staple paximadia, or twice-baked rusks. Baked to a hard, dry finish, they were made to keep for weeks without spoiling, offering a dependable source of bread for households and travelers alike. In this version, part of the wheat flour is replaced with carob flour, and carob syrup, known as charoupomelo, adds natural sweetness and a deep, dark color that gives the rusks their distinctive character.
Like other Cretan rusks, they are not meant to be eaten straight from the jar. Instead, they are briefly softened with a splash of water or olive oil before serving. In their most common form, the softened rusk becomes the base of dakos, topped with tomato, olive oil, and crumbled mizithra or feta cheese. Their subtle earthy sweetness pairs well with salty cheese and ripe tomato, making them a versatile pantry staple that connects Crete’s baking tradition to its everyday table.
Ingredients
- 300g (2 1/2 cups) whole wheat flour
- 150g (1 1/4 cups) carob flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 120ml (1/2 cup) olive oil
- 120ml (1/2 cup) carob syrup (charoupomelo)
- 180ml (3/4 cup) orange juice
- 1 tsp orange zest
- 100g (1 cup) chopped walnuts or almonds (optional)
Instructions
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the whole wheat flour, carob flour, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together the olive oil, carob syrup, orange juice, and orange zest.
- Pour the wet ingredients into the dry ingredients and mix until a soft, slightly sticky dough forms; fold in the nuts if using.
- Divide the dough in half and shape each half into a long flat loaf, about 6cm (2.5 inches) wide, on the prepared baking sheet.
- Bake for 25-30 minutes, until firm and lightly browned, then remove from the oven and let cool for 10-15 minutes (leave the oven on, reduced to 150°C/300°F).
- Using a serrated knife, slice the loaves diagonally into 1.5cm (1/2 inch) thick slices.
- Arrange the slices cut-side up on the baking sheet and return to the oven at 150°C (300°F) for 15-20 minutes per side, until dry and crisp.
- Let the rusks cool completely on a wire rack before storing in an airtight container; traditionally enjoyed dunked in coffee, or moistened and topped with olive oil and tomato, dakos-style.