Title: Suffolk Rusk (English)
Categories: Cakes, English
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.
