Posted: 20/10/2016 at 16:10
8 ozs SR flour
4 ozs butter
one beaten egg
a dash of milk
Add salt to flour and rub in butter. Add beaten egg and combine, adding a little milk if necessary.
Roll out gently to about 3/4" thick and cut into rounds using smallest cutter.
Bake in hot oven until risen and beginning to brown.
Split each rusk into two (they should pull apart easily) and put back in hot oven to crisp (about 5 mins).
Every Suffolk farm worker would take some rusks and cheese in his pack up. They're also served with butter and cheese (and a dash of mustard pickle) as part of Sunday tea. My ex mother in law taught me how to make them before I married (my family weren't from Suffolk and Ma never made rusks).