Yield: 1 Cake
Measure | Ingredient |
---|---|
8 ounces | Self-raising Flour |
\N \N | Pinch of salt |
3 ounces | Butter |
1 \N | Egg beaten |
\N \N | A little milk or water |
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 2½ 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.