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Packed with cereals, these biscuits are good for your heart so ake them in advance for tea or when you’re out for a walk.
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60 -70 biscuits:
- 90g softened butter
- 90g margarine
- 90g granulated sugar
- 120g brown sugar
- 1 egg
- 80g whole milk
- 1 pinch salt
- 480g plain flour
- 100g milled oatflakes
- 65g buckwheat flour
- 1 level tsp bicarb
- 1 heaped tsp powdered aniseed
- 1 pastry cutter 5.5cm in diameter
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- In a large bowl or in your mixer, beat together the softened butter, margarine and sugar till the mixture is light and airy.
- Add the egg and blend till smooth
- Add remaining ingredients and blend till the mixture forms a smooth firm ball.
- Pre-eat oven to 180°..
- Take ½ the dough and roll out between two sheets of baking parchment to a thickness of 5mm.
- Using the cutter, cut out 30 biscuits. Reform the remaining pieces into a ball and roll out. Cut out as many biscuits as you can and repeat the process till no dough remains. Lay the biscuits on a lined baking-sheet, sprinkle with brown sugar and cook in the centre of the oven for 20mins.
- Repeat the process with the remaining ½ of the dough. You will need 3 baking-
sheets.
You can keep these biscuits in a sealed tin for up to a month.Alternatively, you could flavour them with ground cinnamon instead of aniseed.
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