Suffolk rusks

    30 min

    This recipe is for a type of biscuit traditional to Suffolk. Enjoy them with butter and cheese. Store in an airtight tin.

    108 people made this

    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
    • 2 eggs
    • a little milk to mix

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Put the flour and salt into a bowl and rub in the fat.
    2. Beat the eggs, then add them to the mixture together with enough milk to form a smooth dough.
    3. 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.
    4. Bake them at 200 C / Gas 6 for 10 minutes, or until they are a light golden colour.
    5. 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!

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    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