Rusks

Ingredients

• 1 1/2 pints Flour
• 1/2 teaspoonful Salt
• 2 tablespoonfuls Sugar
• 2 teaspoonfuls Baking powder (Originally Royal Baking Powder.)
• 2 tablespoonfuls Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
• 3 whole Eggs
• 1 teaspoonful Nutmeg extract (Originally Royal Extract Nutmeg.)
• 1 teaspoonful Cinnamon extract (Originally Royal Extract Cinnamon.)
• 3/4 pint Milk
• as needed for dusting Sugar

Instructions

1. 1Sift together flour, salt, sugar, and baking powder. Rub in the butter (or vegetable shortening) until the mixture resembles coarse crumbs. Add the milk, beaten eggs, and extracts. Mix into a dough that is soft enough to handle.
2. 2Flour a clean work surface. Turn out the dough and give it a quick turn or two to complete its smoothness. Roll the dough under your hands into round balls the size of a small egg. Lay them on a greased shallow cake pan, placing them very close together. Bake in a moderately heated oven at 350°F (175°C) for 30 minutes.
3. 3When the rusks are cold, sift sugar over them.