Local Recipes
Suffolk Rusks
450g (1lb) plain flour
A little milk
2 eggs, beaten
A pinch of salt
85g (3 oz) lard
85g (3 oz butter
METHOD
rub the fat into the flour with your fingertips or use a food processor until it looks like bread crumbs.
Add the beaten eggs and a “little” milk to make a softish dough Roll out and cut into circles. Bake at 200 fan 400 f or gas 7 for 10 minutes.
Remove from the oven and cut in half (be careful they will be very hot) and return to the oven for a further 10 minutes until golden.
Eat with butter, you can eat with jam or they are delicious with cheese. They keep well in an airtight tin and freeze well too.
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