1 1/3 cup (200 g) 7 oz plain wholemeal flour (whole grain)
3 tbsp (60 ml) carob powder
4 oz (100 g) polyunsaturated margarine, chilled
1/2 cup (100 g) 4 oz light muscovado sugar
1 egg, size 6, beaten
1.25 ml (1/4 tsp) peppermint essence
3 tbsp (60 ml) carob powder
4 oz (100 g) polyunsaturated margarine, chilled
1/2 cup (100 g) 4 oz light muscovado sugar
1 egg, size 6, beaten
1.25 ml (1/4 tsp) peppermint essence
method
1. Lightly grease 2 baking sheets and set aside.
2. Sift the flour and carob into a bowl and add the bran from the sieve.
3. Rub in the margarine until the mixture resembles fine breadcrumbs, then stir in the sugar.
4. Add the egg and peppermint essence and mix to form a dough.
5. Form into a ball and then knead the dough gently on a lightly floured surface.
6. Roll out to about 0.5 cm (1/4 inch) thick. Cut into about 24 rounds, re-rolling and using the trimmings.
7. Place on the baking sheets and prick with a fork.
8. Bake at 180°C (350°F) mark 4 for about 15 minutes.
9. Leave the biscuits to cool for a few minutes on the baking sheets, then transfer them to a wire rack.
10. When the biscuits are crisp and cold store them in an airtight container.
2. Sift the flour and carob into a bowl and add the bran from the sieve.
3. Rub in the margarine until the mixture resembles fine breadcrumbs, then stir in the sugar.
4. Add the egg and peppermint essence and mix to form a dough.
5. Form into a ball and then knead the dough gently on a lightly floured surface.
6. Roll out to about 0.5 cm (1/4 inch) thick. Cut into about 24 rounds, re-rolling and using the trimmings.
7. Place on the baking sheets and prick with a fork.
8. Bake at 180°C (350°F) mark 4 for about 15 minutes.
9. Leave the biscuits to cool for a few minutes on the baking sheets, then transfer them to a wire rack.
10. When the biscuits are crisp and cold store them in an airtight container.
serving amount
makes about 24
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