1. Sift PrimaFlour Wholemeal Flour and PrimaFlour Plain Flour together. Return husks and bigger wholemeal particles to the flour and add in bran and brown sugar.
   
2. Next, rub in butter evenly.
   
3. Add lightly beaten eggs to the above mixture and knead gently to form fairly smooth dough.
   
4. Roll dough evenly and place in a lightly-greased rectangle pan (10 x 14")
   
5. Divide the dough into 20 equal pieces by cutting through dough with a knife. Each piece measure approx. 2 x 3 ½". Prick each piece with a fork.
   
6. Bake at 160° for 20-25 mins until golden brown.

Filling
120 g Brown Sugar
60 g Almond Flakes
2 portion Egg White

1. Sift PrimaFlour Wholemeal Flour and PrimaFlour Plain Flour together. Return husks and bigger wholemeal particles to the flour.
   
2. Cream butter and sugar till creamy.
   
3. Add sifted flour and mix evenly.
   
4. Roll dough evenly and place in a well-greased rectangle pan (8 x 12")
   
5. Bake at 180° for 15 mins.
   
6. Spread filling evenly over the base. Next spread topping evenly and sprinkle with almond flakes.
   
7. Bake for about another 15 mins or until light golden brown.

1. Cook or simmer apricots over low heat for about 15 mins or until the apricots are soft and the water has almost dried up.
2. Blend cooked apricots in a blender until smooth.

1. Beat egg whites until soft peaks are formed.
2. Next add brown sugar gradually while whipping at high speed for 5 mins.

1. Sift PrimaFlour Plain Flour, icing sugar and baking powder together.
   
2. Mix all the ingredients together to form a dough.
   Shape the dough into one or two cylindrical shapes about 6cm in diameter. Wrap with foil and seal. Leave to chill overnight.
   
3. Remove the dough from the foil and cut in slices about 1cm thick and 30g in weight.
   
4. Place the slices onto a greased baking tray and brush the top surface evenly with the lightly beaten egg.
   
5. Preheat the oven to 180° and bake for 15-20 mins.

1. Pour warm water into the PrimaFlour Wholemeal Flour, stand for 45 mins.
   
2. Put the rest of the ingredients except the shortening into the mixture.
   
3. Mix at low speed for 1 min with a dough hook. Add the shortening and mix well for another 1 min.
   
4. Increase the speed to medium and mix for 9 mins till the dough is smooth and elastic.
   
5. Cover the dough with a damp cloth and allow to rise in a warm place for about 30-35 mins.
   
6. Divide the dough into two parts and mould them into cylindrical shapes to fit the bread tins (8.5cm x 18cm x 8cm). Allow the dough to rise for about an hour. Or about 2cm above the tin.
   
7. Preheat the oven to 200° and bake for about 30-35 mins.

Marshmallow topping:
250 g Sugar
250 g Water
1 ½ tbsp Gelatine
1 tsp Vanilla
50 g Desiccated Coconut
50 g Jam (Strawberry, blueberry, apricot, etc)

1. Sift PrimaFlour Wholemeal Flour, PrimaFlour Plain Flour and baking powder together, Return husks and bigger particles to the flour.
   
2. Blend butter and sugar. Next add eggs and vanilla.
   
3. Add sifted flour and mix to form a dough.
   
4. Roll dough to about 5 mm thickness and cut with round fluted cutter of 6 cm in diameter.
   
5. Bake on lightly greased trays at 170° for about 15-20 mins till golden brown. Cool on racks.
   
6. Pipe marshmallow around edge of biscuit, sprinkle fried desiccated coconut on the marshmallow and place some jam in the center. Chill before serving.

1. Bring to boil over low heat water, sugar and gelatine. Let mixture simmer for 5-7 mins.
   
2. When mixture is cool, beat for about 1 min, then add vanilla. Beat again for about 10 mins until mixture is thick and fluffy. Mixture is ready to be used.

1. Fry desiccated coconut over low heat until it is light golden in colour.

1. Mix butter with sifted PrimaFlour Wholemeal Flour and PrimaFlour Plain Flour until coarse lumps are formed.
   
2. Next, add sugar to the mixture and continue mixing for about 1 min.
   
3. Dissolve golden syrup in warm milk and cool slightly before use. Add to flour mixture and mix well to form a dough.
   Roll out to 1/2cm thickness and cut with a cutter of 6cm diameter.
   
4. Place on lightly greased baking trays and prick with a fork.
   
5. Bake at 180° for about 15-20 mins or until golden brown.