Ingredients
125g butter
60ml (¼ cup) Castor Sugar
30ml (2 Tablespoons) Golden Syrup or honey
1 egg
250ml (1 cup) wholewheat or Nutty Wheat flour
125ml (½ cup) self-raising flour
125ml (½ cup) plain flour
125g butter
60ml (¼ cup) Castor Sugar
30ml (2 Tablespoons) Golden Syrup or honey
1 egg
250ml (1 cup) wholewheat or Nutty Wheat flour
125ml (½ cup) self-raising flour
125ml (½ cup) plain flour
60ml (¼ cup) bran
Pinch of salt
Extra bran
Pinch of salt
Extra bran
Method
1. Cream the butter and sugar until very light and creamy, add the syrup or honey and beat very well. Add egg, beat until well combined. Creamed mixture should be very soft.
2. Add the sifted flours (return the husks to the bowl), add bran and salt and mix well.
3. Turn onto a lightly floured surface and knead lightly. Roll out to 3mm thickness. Sprinkle lightly with extra bran.
4. Cut pastry into rounds with a cutter, and place on greased oven trays. Prick each biscuit with a fork. Bake in moderate oven (180ºC) for 12 - 15 minutes or until light golden brown. Cool for a few minutes on trays, then place on to wire racks to cool.
Makes about 25.
