Method; Cream butter and sugar; add slightly beaten egg, then the milk and lastly the dry ingreidents, which have been sifted together. stir as little as possible. turn the dough out onto a floured board, shape into small buns and bake 10 minutes in hot oven (425) when done cut each roll in half and return to oven. bake in a slow oven(200) till light browned. these rusks are delicious served with hot fruit soup. This is a recipe from grandma cookbook published in 1920
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