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. Grease 3 sheets of greaseproof paper to fit cooker base.
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. and arrange cut-out biscuits in circles, 7 each on 2 separate sheets of paper, 6 on the third sheet.
6. Cook one sheet at a time 60% (Medium) 4 minutes, until biscuits look dry on the surface, turning paper every minute.
7. Stand 5 minutes, then slide biscuits on to 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. and arrange cut-out biscuits in circles, 7 each on 2 separate sheets of paper, 6 on the third sheet.
6. Cook one sheet at a time 60% (Medium) 4 minutes, until biscuits look dry on the surface, turning paper every minute.
7. Stand 5 minutes, then slide biscuits on to wire rack to cool.
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