JenEllen,

Thanks for mentioning the tea cosy - an essential part of tea making eequipment.

Ok, Jon, now I know what they compare with in Oz, probably what is called a Wheatmeal biscuit here. For some reason I always imagined that they would be a fine white flour. We also have one called a Granita which is similar to the wheatmeal but a little bit sweeter.

sophocleese, thanks for the recipe link, I'll look it up. In one recipe I saw on the net it said to use Graham flour, which wasn't very helpful at all since I had no idea what sort of flour that is. Kind of a circular argument, like There's a Hole in the Bucket, trying to find the answer to the conundrum of digestive biscuits. It's the simplest things which are often the hardest to find out.

Helen