1. Preheat oven to 180C.
  2. Mix the dry ingredients together and make a well in the centre.
  3. Blend the wet ingredients in a separate bowl and add a little at a time to the dry mix, until the dough holds together.
  4. Divide the mixture into two and form into logs and place, evenly spaced, onto a silicone mat lined baking sheet. Gently flatten the tops of the logs.
  5. Bake for 25 minutes until firm to the touch.
  6. Remove from the oven and cool for 15 before slicing, on an angle into 1cm thick biscuits.
  7. Return to the baking sheet and cook for a further 20 minutes, turning the backing sheet half way through cooking.
  8. Once baked cool on a wire rack and store in an airtight container for up to 2 weeks.