Traditional Suffolk Rusks Recipe.
8oz SR Flour
4oz Butter or hard spread ( I use Willow)
1 oz lard
Roll out to about 2cm thick,
Cook for about 10 minutes at 170 for fan oven or Mk 7 for gas or whatever your equivalent is.
Until just colouring brown
Leave them to cool and store in tin, they freeze well. Eat with a little butter and/or cheese and a tiny pinch of salt or dab of chutney. Very tasty. Traditionally these were once made everywhere in Suffolk and taken by farm workers out to the fields for their morning 'bait'.
Cold and grey here today. The Lightweight camping association have all left. What a handy income that was!!
Also got my pay slip for the Poll Clerk job, which just covered the bill for campsite Electric Hook-Up Testing and Repairs. ( Leaving £4 for me!)
I finished The Light Years which is the first book in The Cazalet Quartet By Elizabeth Jane Howard last night. My dilemma is do I go straight on to Book 2 or read something else first? Decisions,Decisions !