This makes a moist biscuit with a crunchy outer crust pocketed with slightly salted holes like an emmental cheese. Make twice as much as you think you need because the first batch won't even hit the plate.






60g muscovado sugar, 60g salted butter (in cubes), 60g golden linseed
150g plain wheat flour, 100g spelt flour, 50g rye flour
30g raisins
2 medium eggs
Greek yoghurt (enough for the right consistency)

Cream about half of the butter with the sugar, mix in the linseeds and then add the rest of the butter as 5mm cubes.
Add the flours, eggs and raisins and mix. The consistency of this mix will be a little grainy. Now add the yoghurt gradually until the mixture is firm for spooning but sticky to touch. Sprinkle some seeds on some greaseproof paper and dollop spoons of the mix for baking at 180C for about 25 minutes until golden.