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Rusks

Ingredients

• 3 pounds of flour
• 1/2 pound of butter
• 1/2 pound of sugar
• 2 eggs
• 1 1/2 pints of milk
• 2 table-spoonfuls of rose water
• 3 table-spoonfuls of the best and strongest yeast

Instructions

Sift the flour into a large pan, and rub into it the butter and sugar. Beat the eggs very light, and stir them into the milk, adding the rose water and yeast. Make a hole in the middle of the flour, pour in the liquid, and gradually mix the flour into it till you have a thick batter. Cover it, and set it by the fire to rise. When it is quite light, put it on your paste-board and knead it well. Then divide it into small round cakes and knead each separately. Lay them very near each other in shallow iron pans that have been sprinkled with flour. Prick the top of each rusk with a fork, and set them by the fire to rise again for half an hour or more. When they are perfectly light, bake them in a moderate oven. They are best when fresh.

You can convert them into what are called Hard Rusks, or Tops and Bottoms, by splitting them in half, and putting them again into the oven to harden and crisp.

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Source

Directions for Cookery, in its Various Branches (1840).