Most exhibits at the annual Produce Show will be familiar to everyone: there is one local dish, however, that may not be so well known. Mrs Ruth Edmunds, who has often won the Lilian Lane cup, recommends this recipe for Norfolk Rusks.
They’re worth making, worth eating, and well worth bidding for in the Auction with which the Produce Show traditionally closes.
NORFOLK RUSKS (Eva Pestle)
- 225 g (8 0z) Self-raising flour
- 110 g (4 oz) margarine
- Pinch of Salt
- 1 Egg
- A very small amount of milk
Mix ingredients together as for pastry. Roll out ½ to 1 inch thick and cut into rounds.
Bake in hot oven until light brown. Halve and cool.
Return to cool oven and bake till hard and crisp.
When cold, store in an airtight container.
A Geldeston Miscellany 
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