Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
110g soft unsalted butter at room temperature
85g brown sugar
3 tbsps mild honey or golden syrup
75g wholewheat flour
75g plain white flour
2 tsps powdered malt
1 tsp baking powder
a pinch of salt
Thanks for this recipe go to Mia Kristensen of CPH Good Food in Denmark, and Anna Colquhoun, the Culinary Anthropologist in London, where we hold regular New Nordic cuisine classes and also various bread-making workshops, using Shipton Mill flour!
Added by: Anna Colquhoun
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.