Suffolk Rusk

225g (8oz) Self Raising Flour
85g (3oz) Butter
1 Egg, beaten
Pinch of salt
Milk or Water

Pre-heat oven to 230°C: 450°F: Gas 8
Sift the flour and salt together into a bowl,
Rub the butter lightly into flour, lifting the mixture to add air, until it resembles breadcrumbs.
Stir in the beaten egg and enough milk or water to make produce a smooth dough.
Roll out on a lightly floured surface to a thickness of 1 inch, cut into 2½ inch rounds.
Place on a greased baking sheet and cook for 10 minutes.
Remove from the oven and cut in half.
Reduce the temperature to 190°C; 375°F: Gas 5.
Return to the baking sheet, cut side upwards, cook for a further 10 to 15 minutes or until crisp and golden-brown.
Cool on a wire rack.
Serve with butter and jam or as a savoury with cheese or toppings.
Suffolk Rusks store well in a tin.

Baking Recipes

Suffolk Rusk