• Preheat the oven to 180℃ (200℃ conventional). Get a baking tray out and line with baking parchment. You will have 16 biscuits.

Mix the dry ingredients

• Measure and mix ingredients listed.
  30 g wholemeal plain flour, 40 g ground almonds, 30 g flaked almonds, 1 pinch salt, ½ unit orange zest

Make the biscuit dough

• Measure the ingredients listed into a pan, heat gently to melt the Stork.
  25 g Stork, 35 g golden caster sugar, ½ tbsp maple syrup, ⅛ tsp orange extract
• Pour the ingredients from the pan onto the dry ingredients and with a spatula, push the wet into the dry and mix thoroughly. It's quite a dry dough.
• Get a teaspoon of mix onto your palm, roll into a ball 20g ball and put the ball on the baking tray. Repeat with the rest of the mix.
• Put into the pre-heated oven for 10 minutes. They will gently brown. Bring the trays out of the oven briefly and with a teaspoon, gently press the balls flatter. This 'frays' the edges (which looks cool and wholesome). Return to the oven for 5 minutes.
• Bring out of the oven and cool on a baking tray. They will be soft when they first come out of the oven and firm up when cooler. They are brilliant dunked into British tea or served as a side with soft fruits and compotes.