Ingredients

• 8oz Self Raising Flour
• 2 Eggs
• 1oz Sugar
• ½ oz yeast
• 1oz Butter
• ¼ pint of warmed milk

Method

1. Pre-heat the oven to 230°C: 450°F: Gas 8
2. Sift the sugar and flour into a bowl.
3. Melt the butter and mix it with the warmed milk.
4. Add the liquid to the flour mixture along with the yeast.
5. Beat the eggs and whisk into the mixture to form a soft dough.
6. Cover the bowl with a clean tea-towel and leave in a warm place for 1½ hours.
7. Knead slightly and roll out on a lightly floured surface to a thickness of 1 inch, cut into 2½ inch rounds.
8. Place on a greased tray and bake for around 10 minutes.
9. Pull in half and return to the oven, cut side upwards for another 10 minutes to crisp.
10. Cool on a wire rack.

Serve with butter and jam or as a savoury with cheese or toppings. Suffolk Rusks store well in a tin.

If you have a recipe you would like us to try, please send it to: kerry.burn@onesuffolk.co.uk

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