3/4 cup (115 g) 4 1/2 oz self-raising wholemeal flour
3/4 cup (115 g) 4 1/2 oz self-raising flour
1.25 ml a tsp) salt
10 - 15 ml (2-3 tsp) caraway seeds
2 oz (50 g) margarine
3/4 cup (115 g) 4 1/2 oz self-raising flour
1.25 ml a tsp) salt
10 - 15 ml (2-3 tsp) caraway seeds
2 oz (50 g) margarine
method
1. Put the flours in a bowl, add the salt and caraway seeds and stir well to mix.
2. Rub in the margarine, then mix in 120 ml (8 tbsp) cold water to make a firm dough.
3. Roll out the dough as thinly as possible on a lightly floured work surface.
4. Using a 7 cm (3 inch) biscuit cutter, cut out about 22 rounds.
5. Transfer to baking sheets and prick all over with a fork.
6. Bake at 180°C (350°F) mark 4 for 15 - 20 minutes, until golden.
7. Transfer to a wire rack. Leave to cool and become crisp. Store in an airtight tin.
2. Rub in the margarine, then mix in 120 ml (8 tbsp) cold water to make a firm dough.
3. Roll out the dough as thinly as possible on a lightly floured work surface.
4. Using a 7 cm (3 inch) biscuit cutter, cut out about 22 rounds.
5. Transfer to baking sheets and prick all over with a fork.
6. Bake at 180°C (350°F) mark 4 for 15 - 20 minutes, until golden.
7. Transfer to a wire rack. Leave to cool and become crisp. Store in an airtight tin.
serving amount
makes 22
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