Ingredients

150g golden caster sugar

150g pure sunflower margarine

Grated rind of 1 unwaxed orange

1/4tsp panetonne essence

1/4tsp ground mace

1 medium egg

100g Plain Flour

130g Shipton Mill Light Rye Flour

A little icing sugar to dredge

Method

Preheat the oven to Gas Mark 4, 180°C, and line baking trays with silicone paper.

Cream together sugar, margarine, mace and orange rind till pale and fluffy.

Beat in the egg and the essence.

Stir in the flours to form a thick biscuit dough. Knead light and chill covered in the fridge for half an hour.

Form the dough into a couple of sausages in clingfilm around 5cm diameter, and chill again for thirty minutes or so minimum. At this stage the dough can be frozen.

Cut the dough into discs about 1cm thick, and place on the baking sheet, with a bit of space. I used the tip of my knife to give a spiky pattern. Place in the oven, and bake till just starting to brown, about 12 mins. Turn off the heat, and leave in the oven to cool with the oven closed. Some time later, remove and allow to cool on a rack if necessary. This gives crunchy biscuits. If using from frozen, remove the dough from the freezer and leave for about 30 minutes, then cut and bake as above. When cool dredge with a little icing sugar.