Suffolk rusks recipe

Suffolk Rusks recipe
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Ingredients
230 g | flour |
90 g | butter |
1 medium | egg, beaten |
1 pinch(es) | salt |
milk |
Instructions
Use your favourite scone recipe minus sugar and/or fruit or simply use the ingredients given above.
Preheat oven to 200°C.
Combine flour, salt and butter in a bowl and mix until it resembles breadcrumbs.
Stir in the beaten egg and enough milk to make produce a smooth dough.
Roll out on a lightly floured surface to a thickness of 2cm cut into rounds. Make a fairly thick scone as they will have to be cut in half, otherwise your halves will turn to ship’s biscuits.
Place on a greased baking sheet and bake for 10 minutes.
Remove from the oven, let them cool a little and then, with a very sharp knife, slice laterally in half.
Reduce the temperature to 180°C and place back on the baking sheet, cut side upwards, and cook for a further 10-15 minutes. They should be crisp outside and fluffy inside.
Cool on a wire rack.
Delicious with butter or jam while still warm or add your own fancy spreads.
Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Suffolk rusks recipe
Recipe type: xarchivex
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