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About this recipe:
This recipe is for a type of biscuit traditional to Suffolk. Enjoy them with butter and cheese. Store in an airtight tin.
Makes: 2 dozen
450g (1 lb) self raising flour
1 good pinch salt
85g lard, cut into small cubes
85g margarine, cut into small cubes
a little milk to mix
- Put the flour and salt into a bowl and rub in the fat.
- Beat the eggs, then add them to the mixture together with enough milk to form a smooth dough.
- Roll out the dough until it is about 2.5cm (1 in) thick, then cut into rounds with a 5 to 6cm (2 to 2 1/2 in) pastry cutter. Grease a baking tray and lay out the rusks.
- Bake them at 200 C / Gas 6 for 10 minutes, or until they are a light golden colour.
- Remove from the oven, cut each one in half and return to the oven for 5 to 10 minutes. When cooked, spread with butter and enjoy!
My nan and mum and now me make these. Try adding grated cheese to the mix for cheesy risks. Yummy with butter.
- 17 Mar 2013
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