Suffolk rusks recipe
Suffolk Rusks recipeThis article was published by: Matthew
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Recipe introThe Suffolk rusks recipe is a delightful and traditional treat that originated in the county of Suffolk, England. These rusks are a type of twice-baked biscuit that have a crunchy texture and a subtly sweet flavor. Made with simple ingredients like flour, butter, sugar, and eggs, they are perfect for dunking in tea or enjoying as a snack on their own. This recipe yields approximately 38,500 delicious rusks that can be stored and enjoyed over time.
Keywords: Suffolk rusks, traditional, twice-baked, crunchy, sweet.
suffolk rusks recipe details
|1 medium||egg, beaten|
InstructionsUse your favourite scone recipe minus sugar and/or fruit or simply use the ingredients given above.
Preheat oven to 200°C.
Combine flour, salt and butter in a bowl and mix until it resembles breadcrumbs.
Stir in the beaten egg and enough milk to make produce a smooth dough.
Roll out on a lightly floured surface to a thickness of 2cm cut into rounds. Make a fairly thick scone as they will have to be cut in half, otherwise your halves will turn to ship’s biscuits.
Place on a greased baking sheet and bake for 10 minutes.
Remove from the oven, let them cool a little and then, with a very sharp knife, slice laterally in half.
Reduce the temperature to 180°C and place back on the baking sheet, cut side upwards, and cook for a further 10-15 minutes. They should be crisp outside and fluffy inside.
Cool on a wire rack.
Delicious with butter or jam while still warm or add your own fancy spreads.
ca. 20 min
Grade of difficulty:
Calories per portion:
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