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 Plain, semi-raised white wheatflour pastry with egg and butter, baked in c1in thick, 21/2ins diameter rounds. Served with sweet or savoury toppings (Hartley 1954, etc)  Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)RUSKS, OR TOPS AND BOTTOMS. Take two eggs beat up, add them to a pint of good mild yeast and a little milk. Sift four pounds of best white flour, and set a -pouge with the above ingredients; then make boiling half a pound of fresh butter and some milk, a sufficient quantity to make the sponge the stiffness of common dough. Let it lay in the kneading trough till well risen; then mould and make it into the form of loaves of the bigness of small teacups; after which batch them flat, bake them in a moderate oven, and when nearly done take them out, cut the top from the bottom, and dry them till of a nice" colour on tin plates in the oven. Original Receipt from the Suffolk Local Authorities website '1Suffolk';Suffolk Rusks Ingredients 8oz Self Raising Flour 2 Eggs 1oz Sugar 1/2 oz yeast 1oz Butter 1/4 pint of warmed milk Method Pre-heat the oven to 230°C: 450°F: Gas 8 Sift the sugar and flour into a bowl. Melt the butter and mix it with the warmed milk. Add the liquid to the flour mixture along with the yeast. Beat the eggs and whisk into the mixture to form a soft dough. Cover the bowl with a clean tea-towel and leave in a warm place for 11/2 hours. Knead slightly and roll out on a lightly floured surface to a thickness of 1 inch, cut into 21/2 inch rounds. Place on a greased tray and bake for around 10 minutes. Pull in half and return to the oven, cut side upwards for another 10 minutes to crisp. Cool on a wire rack. Serve with butter and jam or as a savoury with cheese or toppings. Suffolk Rusks store well in a tin.  |
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