Digestive Biscuits

350 g/12 oz plain wholemeal flour
2 teaspoons sea salt
150 g/5 oz polyunsaturated margarine
50 g/2 oz Muscovado sugar
1 egg, beaten with 4 tablespoons cold water

Put the flour and salt in a bowl, then rub in the margarine until the mixture resembles fine bread- crumbs. Stir in the sugar, then add the egg and water mixture and mix to a soft dough.

Turn out on to a lightly floured surface and knead lightly. Roll out to 5 mm/1/4 inch thickness, then cut out 40 rounds with a 6 cm/21/2inch biscuit cutter.

Place the rounds on greased baking sheets and prick each one 4 times with a fork. Bake in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for 25 minutes. Transfer to a wire rack and leave to cool.

MAKES 40