Cinnamon and Honey Wholemeal Biscuits

1. Preheat oven to 170C, 350F, Gas Mark 4.
2. In a large bowl, beat the butter and demerara sugar together.
3. Add the remainder of the ingredients and mix to a stiff dough.
4. Sprinkle some more demerara sugar on greaseproof paper or cling film and roll the paste into a thick sausage shape. Wrap the dough up in the paper, like a Christmas cracker, and place in the fridge for 30 minutes.
5. Cut approximately 15x1cm slices and place on a lightly oiled tray. Bake for 15 minutes until golden. Allow to cool to become crisp.

150g Mortons Wholemeal Flour
50g demerara sugar
Generous pinch of bicarbonate of soda
Generous pinch of salt
100g softened butter
2 tablespoons of honey
2 tsps ground cinnamon
Extra demerara for rolling the paste