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Cheese and Rosemary Rusks

by Marie Vonow (follow)
Chief editor: readyforpets.com Blogs:https://minamaries.blogspot.com.au https://simpleselfimprovement.blogspot.com.au/
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This recipe is adapted from a family favourite. I have added finely chopped fresh rosemary but you can leave this out if you prefer. You can also leave out the salt. We enjoy these rusks, buttered, for afternoon tea or a snack.

Plate of buttered rusks

Preparation Time: 25 minutes
Cooking Time: 10-15 minutes
Makes: 40 rusks

2 cups SR flour
90g margarine or butter
250ml milk
100g grated matured cheese
1 egg
pinch cayenne pepper
1 tablespoon finely chopped fresh rosemary
salt to sprinkle

Sift SR flour and cayenne pepper
Rub in margarine or butter.
Rub in margarine

Add grated cheese, rosemary, beaten egg and milk.
Mix ingredients and knead lightly.
Pat out to 15mm thickness on a floured board.

Pat out on floured board

Cut into rectangular rusks.
Place on greased trays.

Place on greased trays

Bake at 220 degrees (7-10 minutes) until risen and light brown.
Remove from oven and split each rusk.

Split each rusk
Split each rusk

Sprinkle with a little salt. Freshly ground salt is nice.
Return to oven to dry out (3-5 minutes).
Allow to cool and spread with margarine or butter.

#Afternoon Tea
I like this Recipe - 5
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