A traditional biscuit from the north west of England
preheat oven to 180C/350F/gas4
sieve flour and sugar into a large bowl, then rub in the butter.
Lightly crush the seeds in a pastel and mortar, add to the dough.
Stir the mixture and bring it together with your hands. Form into a ball, wrap in cling film and chill in the fridge for 1hr,DO NOT SKIP THIS STEP
Roll out the dough on a floured surface to 1/2 cm thick. Do not roll to thin. Cut out with 6cm cutter and transfer to floured baking trays.
Cool on a wire rack, dust with icing sugar to serve.
Bake in a hot oven for 10-15 mins until firm but not golden.
Cool on a wire rack and dust with icing sugar to serve.
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