Suffolk Rusk(english) Recipe
Yield: 1 CakeRecipe by luhu.jp
Ingredients:
8 ounce: Self-raising Flour,
Pinch of salt,
3 ounce: 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.
Source from luhu.jp
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.
Source from luhu.jp