Side Pannel
Suffolk Rusk
Ingredients List
- 8 oz Self-raising Flour
- Pinch of salt
- 3 oz Butter
- 1 Egg beaten
- A little milk or water
Directions
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
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
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