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.