Norfolk Rusks

Mrs. K. M. Slaymaker, N. Topham, Diss, Norfolk

Preparation info

    • Difficulty


    • Ready in

      20 min

Appears in

Good Things in England

By Florence White

Published 1932

  • About

‘Very nice for tea, buttered, and will keep (in closed tin) fresh for a week or two.’


  • Plain flour ½ lb.
  • butter ¼ lb.
  • 1


  1. Rub the butter into the flour.
  2. Mix in the salt and baking powder.
  3. Make into a stiff paste with the egg well beaten and if required a little milk.
  4. Roll out about half inch thick or a little more.
  5. Cut into rounds with smal