Ok, I admit that I may have become a bit obsessed with the limoncello lemon curd. As well as having it on toast for breakfast, I’ve also been using it as a topping for cheesecakes and ‘desserts in a jar’, swirling it into butter icing for cupcakes and, of course, eating it straight from the jar. But I remembered that I like it best when thickly spread on top of these crumbly rusks.
Rusks are a cross between a scone and a biscuit, originally cooked for storage or transportation. They are a traditional dish from Suffolk so a little tricky to get hold of in Rome. My mother-in-law, Suffolk born and bred, tells me that you should gently break the rusks apart when you split them (instead of using a knife) as this gives a nice rough, rustic finish when dried in the oven.
225g self-raising flour
1 egg, beaten
Pinch of salt
Preheat oven to 230C / Gas 8. Sift the flour and salt together into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the beaten egg and the milk to make a smooth dough.
Roll out on a lightly floured surface to about 2.5cm (1 inch) then cut into 6cm (2.5 inch) rounds. Line a greased baking sheet with baking paper and place the rounds on the paper.
Cook for 10 minutes. Remove from the oven, split in half and place back on the baking sheet, cut side upwards. Reduce the oven temperature to 190C / Gas 5. Return the rusks to the oven and cook for another 10-15 minutes until they are crisp and golden brown. Cool on a wire rack.
Store in an airtight tin for up to two weeks. The rusks also taste amazing as a teatime treat with butter and jam or as a savoury choice with cheese or paté.