Sift flours, spice and castor sugar.
Stir in bran and rind. Rub in butter, stir in egg, mix to a firm
dough. Knead dough on lightly floured surface until smooth. Cover and
refrigerate dough for 30 minutes.
Roll dough between sheets of greaseproof
paper. Cut into 1 1/2cm strips crossways, cut strips in half to
measure 12 1/2cm. Refrigerate for 15 minutes.
Gently twist strips, sprinkle with
combined extra bran and raw sugar. Place strips about 1cm apart on
greased oven trays.
Bake in moderately hot oven for about 10
minutes or until lightly browned. Cool on trays.