Makes 10-12

2 cups self-rising flour

1 teaspoon baking powder

2 tablespoons soft sunflower margarine

2 tablespoons sugar

1/3 cup raisins

2 tablespoons sunflower seeds

2/3 cup plain yogurt

About 2-3 tablespoons skim milk

Preheat the oven to 450OF.  Lightly oil a cookie sheet.  Sift the flour and baking powder into a bowl and rub in the margarine evenly. 

Stir in the sugar, raisins, and half the sunflower seeds, then mix in the yogurt, with just enough milk to make a fairly soft, but not sticky dough. 

Roll out on a lightly floured surface to about ¾ inch thickness.  Cut into 2 ½ inch flower shapes or rounds with a cookie cutter and lift onto the baking sheet.

Brush with milk and sprinkle with the reserved sunflower seeds, then bake for 10-12 minutes, until puffed and golden brown.

Cool the biscuits on a wire rack.  Serve split and spread with butter and jam.