1 cup wholemeal plain flour
1 cup oat bran
2 tablespoons brown sugar
1 teaspoon salt
¼ teaspoon bicarbonate of soda
75g margarine (cold)
½ cup water
1 egg, lightly whisked
Oat bran, extra, to dust
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
Combine the flour, oat bran, sugar, salt and bicarbonate of soda in a large bowl.
Use your fingertips to rub the margarine into the flour mixture until it resembles fine breadcrumbs.
Add the water and use a round-bladed knife in a cutting motion to mix until mixture just comes together. Turn the dough onto a lightly floured surface and knead until smooth. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Divide the dough into 2 equal portions. Use a lightly floured rolling pin to roll out dough until about 3mm thick. Use a 5cm-diameter round pastry cutter to cut out biscuits.
Place trays and lightly brush the tops of biscuits with egg and sprinkle with the extra oat bran. Bake in preheated oven for about 20 minutes or until golden brown, cool on a rack.