I  use rapeseed oil as it’s meant to be better for you, and I’ve also added a bit of lemon essence and lemon zest to give it a lemony kick. These light, crisp biscuits are perfect for dunking in tea or hot choccy and great to have on hand when someone pops in for tea. 

• Heat your oven to 180°C/160°C fan and line 2 baking sheets with baking parchment. 
• In a large bowl whisk the eggs together until thickened and then whisk in the sugar a tablespoon at a time. 
• Whisk in the oil, lemon essence and lemon zest.
• Fold in the flours using a spatula. You should get a lovely soft dough. 
• On a floured surface, knead the dough for a short while to ensure it’s smooth- if you feel you need to add a tiny amount of flour the you can but don’t add too much.
• Refrigerate the dough for 30 mins.
• Turn the dough out onto a floured surface and roll out to around 1cm thickness.
• Sprinkle caster sugar on the top of the dough. 
• Using a round cookie cutter (6-7cm) cut out as many rounds as you can and place onto lined baking trays.
• Bake for around 20 mins until a light golden colour then leave to cool on a rack.

Find more of Stacey's recipes and tips at her YouTube channel: Stacey Dee's Kitchen