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Ingredientes
- 8 ounce Self-raising Flour
- Â Â Healthy pinch of salt
- 3 ounce Butter
- 1 x Egg beaten
- Â Â A little lowfat milk or possibly water
Direcciones
- Set oven to 450/F or possibly Mark 8. Sift the flour and salt together into a bowl, then rub in the butter till the mix resembles fine breadcrumbs. Stir in the beaten egg and sufficient lowfat milk or possibly 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 min.
- Remove from th e oven and split in half. Reduce the oven temperature to 375/F or possibly Mark 5. Return the Rusks to the baking sheet, cut side upwards, and cook for a further 10 to 15 min till crisp and golden brown-brown. Cold on a wire rack. Serve with butter and jam at teatime or possibly as a savoury with cheese or possibly Bloater Savoury. Suffolk Rusks store well in a tin.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 355g | |
| Calories 1476 | |
| Calories from Fat 664 | 45% |
| Total Fat 75.56g | 94% |
| Saturated Fat 45.39g | 182% |
| Trans Fat 0.0g | |
| Cholesterol 369mg | 123% |
| Sodium 3432mg | 143% |
| Potassium 361mg | 10% |
| Total Carbs 168.72g | 45% |
| Dietary Fiber 6.1g | 20% |
| Sugars 0.89g | 1% |
| Protein 28.69g | 46% |
