2/3 cup (100 g) 4 oz plain wholemeal flour (whole grain)
3/4 cup (100 g) 4 oz plain flour (All purpose)
1/2 level tsp (2.5 ml) baking powder
2.5 ml (1/2 tsp) Bicarbonate of soda (Baking soda)
3 tbsp (60 ml) sesame seeds
1 level tbsp (15 ml) light muscovado sugar
3 tbsp (60 ml) sunflower oil
2 oz (50 g) polyunsaturated margarine
3/4 cup (100 g) 4 oz plain flour (All purpose)
1/2 level tsp (2.5 ml) baking powder
2.5 ml (1/2 tsp) Bicarbonate of soda (Baking soda)
3 tbsp (60 ml) sesame seeds
1 level tbsp (15 ml) light muscovado sugar
3 tbsp (60 ml) sunflower oil
2 oz (50 g) polyunsaturated margarine
method
1. Lightly grease a baking sheet and set aside.
2. Sift together the flours, baking powder and bicarbonate of soda, adding any bran left in the sieve.
3. Stir in the sesame seeds and sugar. Add the oil, margarine and 25 ml (1 1/2 tbsp) water.
4. Mix to a smooth dough. Roll out on a lightly floured surface to about 0.5 cm (1/4 inch) thick.
5. Cut out the biscuits with a 7.5 cm (3 inch) cutter.
6. Place on the baking sheet and bake at 200°C (400°F) mark 6 for 15 minutes or until firm and slightly risen.
7. Remove from the oven and stand for 1 minute before transferring to a wire rack to cool.
2. Sift together the flours, baking powder and bicarbonate of soda, adding any bran left in the sieve.
3. Stir in the sesame seeds and sugar. Add the oil, margarine and 25 ml (1 1/2 tbsp) water.
4. Mix to a smooth dough. Roll out on a lightly floured surface to about 0.5 cm (1/4 inch) thick.
5. Cut out the biscuits with a 7.5 cm (3 inch) cutter.
6. Place on the baking sheet and bake at 200°C (400°F) mark 6 for 15 minutes or until firm and slightly risen.
7. Remove from the oven and stand for 1 minute before transferring to a wire rack to cool.
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