Читать книгу Tana Ramsay’s Family Kitchen: Simple and Delicious Recipes for Every Family - Tana Ramsay - Страница 32

100g/4oz wholemeal flour

100g/4oz plain flour

75g/3oz oatmeal

75g/3oz bran

125g/5oz Muscovado sugar

½ tsp ground ginger

100g/4oz unsalted butter

150ml/¼ pint cold water

100g/4oz dried cranberries

Makes: 48 biscuits

Prep time: 15 minutes

Cooking time: 20–25 minutes

1 Preheat oven to 180°C/350°F/GM4.

2 Put all the dry ingredients except the cranberries into a large mixing bowl and mix well. Rub in the butter until the mix resembles breadcrumbs, then add the water and the cranberries and mix into a dough.

3 Lightly flour your work surface and roll out the dough to approximately 1cm thickness. Cut out with a round cookie cutter approximately 6cm in diameter.

4 Place the crunchies onto a lightly greased baking tray and bake for 20–25 minutes.

5 When ready, remove from the baking tray immediately with a flat slice and leave to cool on a wire rack – this just ensures the bottoms do not overcook.

Tips

• These are great for a mid-morning snack.

• You can substitute any dried fruit for the cranberries.