Preheat the oven to 180°C (350°F) and line one or two baking trays with parchment paper.
In a large mixing bowl combine the Wholemeal Flour, Light Brown Sugar, Baking Powder, Bicarbonate of Soda and Salt until evenly distributed.
Rub the Unsalted Butter into the dry mixture using your fingertips (or a pastry cutter) until it resembles fine breadcrumbs with no large lumps of butter remaining.
Stir in enough Milk, a tablespoon at a time, to bring the mixture together into a firm but pliable dough; you want it to hold when pressed but not be sticky.
Turn the dough out onto a lightly floured surface, knead briefly to smooth, then flatten into a disk. Chill in the fridge for 20–30 minutes if you want cleaner edges when cutting.
Roll the dough out to about 3–4 mm (1/8–1/6 inch) thickness and cut into rounds (about 4–6 cm / 1.5–2.5 in diameter) with a cookie cutter or glass. Re-roll scraps and repeat.
Place the biscuits on the prepared trays spaced a couple of centimetres apart and prick each once or twice with a fork to prevent puffing.
Bake for 10–15 minutes, until the edges are lightly golden and the centres are set. Keep an eye on them — they can colour quickly toward the end of baking.
Allow the biscuits to cool on the tray for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.
