A Suffolk Recipe

Hi, I'm Jaydubblah and I have been invited to post up this recipe for Suffolk Rusks. These are not something you give the baby mashed up with milk but a wonderful accompaniment to cheese and all manner of savoury delights. If you make plain ones they go well with a bit of jam and cream too!

Why they are Suffolk Rusks specifically I don't know, but I certainly hadn't come across them until I moved to Suffolk 28 years ago. The recipe was given to me by my secretary, who had it from her gran and like all the best recipes is still in my recipe folder on a scrap of paper in her best handwriting. Of course, it's in ounces but so long as you keep the proportion of fat to flour around 1:3 you should be OK

I have given you the plain recipe here but you can experiment with additions, like some dried herbs, or some paprika and chilli powder, or a little finely grated cheese (but only a little) I'm sure you can come up with lots of other ideas.

Suffolk Rusks

12 ozs Self Raising Flour
4 oz mixed lard and marg, bit heavier on the marg
2 eggs
Salt
Milk to mix

Rub the fat into the flour salt (and any other dry ingredients you have chosen to add) to the well known breadcrumb. Add the beaten eggs one at a time plus enough milk to make a dough similar to a scone mixture. Roll out to no less than 1 and a half inches thick and cut into rounds or squares as you prefer. Bake at 400 F, 200 C, Gas Mark 6 for about 12 to 15 minutes then remove from the oven, split in half and return to the oven for about another 5 minutes. You may need to keep an eye on them to catch them when they are golden and not burnt!
The oven temperature conversions are according to my old Good Housekeeping book, fan ovens may vary so you might need to experiment a bit