- 1 lb self-raising flour
- 1 teaspoon salt
- 1.5 oz butter
- 1 egg
- 1/2 pint milk
Mix the flour and salt in a bowl, and make a well in the center.
Beat the egg
Heat up a saucepan and melt the lard and add the milk. When lukewarm pour on to the beaten egg.
Pour the contents into the center of the flour and mix into a soft dough.
Cut in two and shape quickly into a long twist.
Bake on a greased tin in a moderate oven for about three-quarters of an hour.