1 1/4 cups (175 g) 6 oz wholemeal (whole grain) flour
4 oz (100 g) polyunsaturated margarine
1 tsp (5 ml) ground ginger
1/4 cup (50 g) 2 oz light muscovado sugar
finely grated rind of 1 lemon
4 oz (100 g) polyunsaturated margarine
1 tsp (5 ml) ground ginger
1/4 cup (50 g) 2 oz light muscovado sugar
finely grated rind of 1 lemon
method
1. Put the flour into a bowl and rub in the margarine until the mixture resembles fine breadcrumbs.
2. Stir in the ginger, sugar and lemon rind.
3. Knead to form a smooth dough. Turn out on to a lightly floured surface and divide in half.
4. Roll out each half to an 18 cm (7 inch) round and place on a baking sheet.
5. Mark each round into 8 portions and prick all over with a fork.
6. Crimp the edges to decorate.
7. Bake at 150"c (300"f) mark 2 for 35 - 45 minutes, until light golden brown.
8. Leave to cool on the baking sheet. Cut into portions.
2. Stir in the ginger, sugar and lemon rind.
3. Knead to form a smooth dough. Turn out on to a lightly floured surface and divide in half.
4. Roll out each half to an 18 cm (7 inch) round and place on a baking sheet.
5. Mark each round into 8 portions and prick all over with a fork.
6. Crimp the edges to decorate.
7. Bake at 150"c (300"f) mark 2 for 35 - 45 minutes, until light golden brown.
8. Leave to cool on the baking sheet. Cut into portions.
serving amount
makes 16
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