Serve the rusks with coffee or tea.
It makes about 24 to 30 rusks.
• ½ cup soft butter
• ⅔ cup sugar
• grated rind of 1 orange
• 2 eggs
• 2½ cups white flour
• 1½ tsp. baking powder
1. Cream the butter with the sugar and orange rind until it is fluffy, then beat in the eggs. Sift 2 cups of the flour with the baking powder, and add this mixture gradually to the butter mixture, beating it in till smooth.
2. Sprinkle the remaining flour over a large board or other smooth surface and turn the dough out onto it. Knead the dough for several minutes, incorporating the remaining flour. The dough should be smooth and easily manageable.
3. Break off pieces of dough the size of very large walnuts and roll them into smooth balls. Flatten the balls with a spatula until they are about ¾ inch thick. They will have the shape of miniature English muffins.
4. Arrange them 1 inch apart on lightly greased baking sheets and bake in a preheated oven at 400 degrees for 10 minutes, just until they are beginning to turn golden brown and are puffing up a bit.
5. Take the rusks out of the oven and let them cool for a couple of minutes—just until you can handle them. While they are still warm, slice them in half with a sharp, serrated knife. Arrange them on baking sheets, cut side up, and put them back into the oven, reducing the heat to 350 degrees. Bake them for another 8 to 10 minutes, or until they are dried and golden but not brown.
