Method
Rub together 150g plain flour, 150g butter, 75g sugar and 2 heaped tsp finely ground hogweed seeds until evenly mixed into a paste. Roll in cling film into a sausage shape and chill in fridge about 1 hour. Preheat oven to 170C. Slice into rounds 4-5mm thick. Place on non-stick baking tray with space to spread. Bake at 170C for 12 minutes. Cool on a rack.