| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | English | Cakes, English | 1 | Cake |
INGREDIENTS
| 8 | oz | Self-raising Flour |
| Pinch of salt | ||
| 3 | oz | Butter |
| 1 | Egg beaten | |
| A little milk or water |
INSTRUCTIONS
Set oven to 450/F or Mark 8. Sift the flour and salt together into a bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Stir in the beaten egg and sufficient milk or water to make a smooth dough. Roll out on a lightly floured surface to about 1 inch in thickness then cut into 2 1/2 inch rounds. Place on a greased baking sheet and cook for 10 minutes. Remove from th e oven and split in half. Reduce the oven temperature to 375/F or Mark 5. Return the Rusks to the baking sheet, cut side upwards, and cook for a further 10 to 15 minutes until crisp and golden-brown. Cool on a wire rack. Serve with butter and jam at teatime or as a savoury with cheese or Bloater Savoury. Suffolk Rusks store well in a tin. Posted to MM-Recipes Digest V3 #264 Date: Fri, 27 Sep 1996 18:07:10 +0000 From: "ray.watson" <ray.watson@ukonline.co.uk>
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