| 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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