Recipe#6425

Title: Suffolk Rusk (English)

From: "ray.watson" 
Date: Fri, 27 Sep 1996 18:07:10 +0000 

      Yield: 1 Cake
      8 oz Self-raising Flour
           Pinch of salt
      3 oz Butter
      1    Egg beaten
           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 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.