Traditional Suffolk Rusks

Rub butter into flour, then mix in sugar, baking powder, and enough milk to form a soft dough.

Roll out and cut into small rounds.

Bake at 200°C for about 10-12 minutes until risen and cooked.

Remove from oven and immediately split each rusk in half horizontally using a fork to create a rough, uneven texture.

Place the halves back on the baking tray, rough-side up.

Return to a lower oven (approx 140°C) and bake again until they are completely dried out and crisp through.

This double-baking creates a distinctive crunch. Best served with butter and cheese.