ingredients
- 375g flour / 3 cups (we used wholemeal self-raising for extra fibre)
- 189g icing sugar / 1¼ cups
- 236ml Borderfields cold pressed rapeseed oil / 1 cup (we used a mix of Sicilian Lemon & Aromatic Thyme for a fresh twist — Original works just as well)
- Pinch of salt
method
- Heat oven to 170°C (fan) / 190°C / Gas Mark 5.
- In a large bowl, mix the flour, icing sugar and
- Pour in the Borderfields oil and mix until a soft dough forms.
- Press the dough evenly into a lined baking tin.
- Prick all over with a fork.
- Bake for 25-30 minutes, until lightly golden.
- Leave to cool, then slice into fingers or squares.
