Suffolk Rusk
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 mins.
Remove from the 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 mins
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.
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