- 300 g (10½ oz) wholemeal plain flour, plus extra for dusting
- 2 tblsp wheatgerm
- 0.25 tsp bicarbonate of soda
- 50 g (1¾ oz) caster sugar
- 125 g (4½ oz) low-fat, heart healthy spread, chilled
- 1 egg
- 1 tsp vanilla extract
- Preheat the oven to 170 degrees / 325F / Gas mark 3.
- Place the flour, wheatgerm, bicarbonate of soda and sugar in a large bowl and mix together.
- Add the chilled low-fat spread and, using a knife, cut into the dry ingredients.
- Rub the spread into the flour mixture with your fingertips until the mixture resembles breadcrumbs.
- In a cup, mix the egg with the vanilla extract with a fork, then add this to the breadcrumb mixture.
- Use slightly damp hands to work the ingredients together to form a ball of dough. If it is still a little dry, add a small amount of cold water (if you are adding fruit – add it at this point).
- Roll the dough out onto a lightly floured surface until it is about 1.5cm (5/8 in) thick. Use a 7cm (2 ¾ in) on a non-stick baking sheet, leaving a space between each one to allow for spreading during cooking.
- If your baking sheet isn’t big enough, bake in batches for 20-25 minutes or until the biscuits are dry but not browned.
Sally's top tips: Pop the low-fat spread in the freezer for 10 minutes before you use it. Use slightly damp hands to work the dough. Don't over-crowd your baking sheet. Better to cook in 2 batches rather than squash the cookies together. You can add dried fruit, sultanas or currants! If the dough is dry add a small amount of cold water. These biscuits can be stored in an airtight container for up to 5 days.