About this recipe: Have a go at making these old favourites yourself! They are sliced from a long piece of dough, which you can make ahead and store in the fridge or freezer. Bake the biscuits all at once or in batches, keeping the remainder of the dough chilled. It will keep for 2 months in the freezer.
I made this with vegan marg and soya milk. The biscuits tasted nice but too much sugar for me i would use less next time. - 01 Sep 2009
Great recipe! I adapted it a wee bit to make it wheat free - instead of wholemeal flour I used a 50/50 combination of sweet sorghum flour and Doves Farm gluten free brown bread flour. Sounds a bit weird, but it works. They take an extra five minutes to cook though. - 30 Mar 2013
I followed the recipe for these biscuits and really like them, I also like the fact that the dough can be left in the fridge for up to 4 days so I can easily make a fresh batch when the first lot have gone by leaving half the dough in the fridge or making double and leaving half for another day. - 17 Jan 2014