Rusks: Quick Bread Recipe

Here is a recipe for Rusks, from The New Royal Cookbook (Royal Baking Powder Company, 1920).

Rusks

• 2 1/4 cups flour
• 1/2 teaspoon salt
• 2 tablespoons maple or brown sugar
• 4 teaspoons Royal Baking Powder
• 1/4 teaspoon nutmeg
• 3/4 teaspoon cinnamon
• 1 egg
• 1/3 to 2/3 cup water
• 2 tablespoons shortening

Sift together flour, salt, sugar, baking powder, nutmeg and cinnamon; add beaten egg and melted shortening to water and add. Mix well and turn out on floured board. Divide into small pieces; with floured hands shape into rolls; place on greased shallow pan close together; allow to stand 10 to 15 minutes before baking; brush with milk and sprinkle with a little maple or brown sugar. Bake in moderate oven 20 to 30 minutes.

For hot cross buns, with sharp knife make deep cross cuts; brush with butter, sprinkle with sugar and bake.