How to make Norfolk Rusks

These traditional savoury rusks are simple to make, use basic ingredients you probably already have and are tasty too. Once gracing the shelves of bakeries all across Norfolk, today Norfolk Rusks are much harder to find. When stored in an airtight container, they will last around a week. Served with butter and cheese they make a change from sandwiches and are a great lunchbox addition.

Ingredients

1. 225g self-raising flour
2. 110g margarine or butter
3. Good pinch of salt
4. 1 free-range egg
5. A small amount of milk

Method

Rub together the flour and fat until you have breadcrumbs, then add the salt and the well beaten egg. Use a knife to combine, add some milk until you have a dough that resembles shortcrust pastry. Roll out the dough to around an inch thick and cut into rounds with a small pastry cutter. Place on a lined baking tray and bake in a fairly hot pre-heated oven, 220°C, gas mark 7 for ten minutes until risen. Turn oven down to 190°C, gas mark 5 and remove rusks from the oven. Cut in half and place back in the oven, rough side up to brown for around 10-15 minutes until the rusks are crisp and golden. When cold, store in an airtight container and serve with butter and/or a thick slice of cheese.