---------- Recipe via Meal-Master (tm) v8.04
 
       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.
 
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