By Keighley’s Mike Armstrong, an award-winning master baker with a big passion for baking...

HOW do you like your Weetabix (other brands of wheat cereal cake are available!)?

I like mine dunked into a cup of tea!

Weetabix is one of the all-time favourite British cereals, accounting for seven per sent of the UK's cereal sales.

But did you know, Weetabix was originally invented in Australia in the 1920s?

It formed a British company in 1932 at a disused flour mill in Northamptonshire, and it's good to know that the wheat was sourced from farmers within a 50-mile radius.

The cereal was promoted by the popular Weetabix Gang in the television adverts of the 1980s, with characters called Bixie, Dunk, Brains, Brian and Crunch, who also appeared on the packs.

Weetabix is high in dietary fibre and low in sugar and provides important vitamins and minerals to give you a great start to your day – a superfood before superfoods were the thing.

The nation is still divided on how you should eat them. These crunchy wheat cakes are often a blank canvas enjoyed by thousands. One thing for sure is this little cake is a bit dry to be eaten on its own, unless you've run out of milk or for a dare! There is a predictable spike around supper time of alternative weirder toppings like butter or warm baked beans, with Twitter going into full-scale meltdown when the official Weetabix account shared a photo of baked beans being piled up on top. Why should bread have all the fun? One person recommended Weetabix sacks its marketing team but not everyone was against the serving suggestion, although the police commented ''even though this is criminal, please don't ring us to report it''!

I do hope I don't start a debate on social media, as these Weetabix biscuits are very popular with weight watchers and women's institutes. Who doesn't like a sin-free biccy? Fill up your biscuit barrel and pop the kettle on!

RECIPE

WEETABIX BISCUITS

Makes 18 biscuits

Ingredients:

200g/7oz self-raising flour, sifted

150g/5oz butter or margarine

125g/4oz caster sugar

4 Weetabix biscuits, crushed

75g/3oz dried mixed fruits or chocolate chips

1 egg, beaten

Method:

1. Rub together the flour and butter, then stir in the sugar, crushed Weetabix biscuits and fruit.

2. Add the egg and press together to form a firm dough.

3. Place a heaped tablespoon of dough onto a lightly greased baking tray and press down to form rounds allowing a little room to bake.

4. Bake in a preheated oven 190C/170C fan/Gas Mark 5 for around 12 minutes or until lightly golden.

5. Transfer onto a cooling wire to cool and crisp and store in an airtight container for up to two weeks.