BRAN RUSKS

1 large cup wholemeal flour
1 large cup bran
1 egg
milk
1/2 cup plain flour
60g butter
1 Tab sugar
2 tsp BP (or 1 tsp cream of tartar & 1 tsp bicarb)

Make a firm dough, cut into desired shapes and cook in a hot oven.
Split in halves & return to oven. Leave until quite dry (1 hour or more).