Ingredients: (These amounts make about 24 biscuits)
1. 4oz / 100g wholemeal self-raising flour
2. 4oz / 100g self-raising flour
3. A pinch of salt
4. 5oz / 150g spread
5. 4oz / 100g caster sugar
6. Flour for dusting
Method:
1. Mix the flours and salt in a bowl.
2. Add the spread and sugar and work together to form a dough.
3. Knead into a ball and wrap in cling film. Chill for 30 minutes.
4. Roll out thinly on a lightly floured board and cut into rounds using a 3in ./ 7.5cm cutter.
5. Place on lightly greased baking sheets and prick with a fork.
6, Bake in a preheated oven at 180*C (160* Fan oven) / 350*F / gas mark 4 for 20 minutes until golden.
7. Leave to cool for a few minutes, then transfer to a wire rack to cool completely.
Store in an airtight container.
To turn these into the 'ultimate treat!, try this:
8. Melt 100g chocolate and spread over the biscuits and leave to cool and set.
(I break the chocolate into pieces and place on an enamel plate over a pan of boiling water.)
PS I use 'Pure' olive or sunflower spread, available from Tesco or Asda, which is very nice tasting, easy to use and dairy-free (good for me).
PPS I'd really like to encourage everyone to try using the old measurements, ozs etc. The numbers (and ratios, if you wish to change amounts) are so much easier (because they are smaller and easier to remember) and if more people use them, there'll be more chance of these far more sensible units surviving, or at least still being given on recipes together with the metric units.
If you try them, I do hope you like them as much as I do, and find them as easy to make.
Acknowledgement:
This recipe is taken from DAIRY-FREE LACTOSE-FREE DIET PLAN FOR CHILDREN AND ADULTS'
by Carolyn Humphries
This is an excellent book which I can highly recommend.
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