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.