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We had a lot of fun sampling our wheat (sourdough bread and cookies) at Architectural Plants. Many thanks to all the lovely people who stopped to say hello and as promised here is the recipe for our shortbread biscuits.

115gm Salted butter softened

55gm Golden caster sugar - I leave some vanilla pods in my sugar jar or you could add a little vanilla essence.

170gm Wholewheat flour

Mix the butter and sugar together. Add the flour and mix thoroughly until it starts to come together. Lay out a sheet of cling film and create a sausage of the dough about 3cm across and about 40cm long on the clingfilm. Roll the dough in the cling film until you have a sealed sausage and then roll on the work top to bring it all together so that you have a smooth sausage. You will make a few of these depending on the length. You could freeze some at this point. Put those you want to cook in the fridge for about 30 minutes.

Preheat oven to 150oC. Butter and line a baking tray or two. Remove and unwrap the dough. Cut into 1cm thick rounds and layout on the trays allowing for some spreading. You could decorate with a fork imprint before cooking.

Bake for 20 minutes - cooked but not much colour. Allow to cool for a few minutes before removing from the tray.