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Norfolk Rusks
Mrs. K. M. Slaymaker, N. Topham, Diss, Norfolk
Preparation info
- Difficulty
Easy
- Ready in
20 min
Appears in
Published 1932
‘Very nice for tea, buttered, and will keep (in closed tin) fresh for a week or two.’
Ingredients
- Plain flour
½ lb. - butter
¼ lb. 1
Method
- Rub the butter into the flour.
- Mix in the salt and baking powder.
- Make into a stiff paste with the egg well beaten and if required
a little - Roll out about half inch thick or a little more.
- Cut into rounds with smal
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