Preheat oven to 300 degrees F (340 degrees F fan, gas mark 2). Place the flour and semolina in a mixing bowl.
Place the vanilla pod on a chopping board, using a sharp knife, split the vanilla pod down the centre. Scrape the blade of the knife along the inside edge of the pod to remove the seeds and add to the beaten egg.
Add the sugar, baking powder and lemon zest to the flour.
Mix in the low fat margarine and sufficient egg to form a soft dough. You may need to add a little milk to help the mixture bind.
Place the dough onto a floured surface and split into 4 parts. Roll each part into a long sausage shape and place on a non-stick baking tray, spaced apart.
Bake for 15 minutes. Remove from the oven and carefully lift the dough onto a chopping board. Using a heavy chopping knife slice the dough at a 45 degree angle at 1 inch intervals.
Place the cut biscuits back onto the baking tray and cook for a further 15 minutes until crisp. Allow to cool then store in an air-tight container.
Preheat oven to 150 degrees C (170 degrees C fan, gas mark 2). Place the flour and semolina in a mixing bowl.
Place the vanilla pod on a chopping board, using a sharp knife, split the vanilla pod down the centre. Scrape the blade of the knife along the inside edge of the pod to remove the seeds and add to the beaten egg.
Add the sugar, baking powder and lemon zest to the flour.
Mix in the low fat margarine and sufficient egg to form a soft dough. You may need to add a little milk to help the mixture bind.
Place the dough onto a floured surface and split into 4 parts. Roll each part into a long sausage shape and place on a non-stick baking tray, spaced apart.
Bake for 15 minutes. Remove from the oven and carefully lift the dough onto a chopping board. Using a heavy chopping knife slice the dough at a 45 degree angle at 3 cm intervals.
Place the cut biscuits back onto the baking tray and cook for a further 15 minutes until crisp. Allow to cool then store in an air-tight container.
Madagascar Bourbon Vanilla Beans
