Making breakfast – rusk

One of the more important ingredients for a British breakfast is rusk.

What, you’ve never heard of it? That’s because you most likely have never eaten it! It’s an ingredient in bangers which helps them achieve that certain mouthfeel. Without rusk you can make great sausages… just they won’t be bangers.

Ingredients

  • 1 lb (450 g) all purpose (plain) flour or bread (strong) flour
  • pinch of salt
  • 5 tsp (25 ml) double acting baking powder
  • 6 ½ – 8 ¾ fl oz (185 -250 ml) water
  • Method
    Preheat oven to 450 °F (230 °C)
    Sieve the flour, salt and double acting baking powder together. Add just enough water to make a smooth, pliable dough. Roll out lightly to approximately ½” (12 mm) thick then place on a lightly greased tray. Place in oven on the middle shelf and bake for 10 minutes at 450 °F (230 °C)

    Remove from the oven and using the tines of a fork split in half along its thickness. Place back on tray with the opened faces upwards. Reduce the heat to 375 °F (190 °C) and bake for a further 10 minutes or until dry.

    Remove from oven and allow to cool on a wire rack. Store in airtight container and use as required

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