YQ Flour, Bran, honey and oat biscuits

Method

1. Weigh all the dry ingredients from the flour to the malted wheat flake flour into a bowl. Using a free- standing mixer fitted with a paddle or your fingertips, add the honey and butter and mix until the mixture resembles breadcrumbs and then bring it together to form a dough.
2. Line a large tray with parchment paper. On a floured surface or between two pieces of parchment paper, roll the dough out until a bit less than 0.5cm thick. Use any shape of cutter you like! Butterflies, hearts, stars, chickens or rounds. Cut the digestives and place them on the tray, then rest in the fridge for at least 30 minutes. Sometimes I make them the day before and bake the next day.
3. Preheat the oven to 180oC. Pierce the biscuits with a fork about three times or make a pattern with a skewer. Bake as many as you want and then freeze the rest for another day. Bake for about 10 -18 minutes, depending on their size, until golden brown on the top and bottom. Leave to cool and enjoy with a cup of tea.