Suffolk rusk(english)

1 Cake

Quantity 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.

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