Carrot Cake Oat Biscuits
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Carrot Cake Oat Biscuits
Recipe by Courtney Roulston
Serves – 12-14 biscuits
Prep Time – 10 minutes, plus soaking time
Cooking Time – 15 minutes
Ingredients
¾ cup grated carrot (peeled first)
1 cup Red Tractor instant oats
¾ cup wholemeal flour
1/3 cup walnuts, chopped
2 tsp baking powder
1 heaped tsp Coles ground cinnamon
Pinch of Coles sea salt
60 g butter, melted
1 large egg, room temperature
1 tsp vanilla bean
½ cup maple syrup or honey
Method
In a large mixing bowl, combine the oats, flour, walnuts, baking powder, cinnamon, and salt.
In a separate jug, whisk the butter, egg, vanilla, and maple syrup then pour into the oat mixture. Stir until you have a thick batter then fold through the carrots until combined. Place the mixture into the refrigerator for 1 hour to chill.
Drop 12-14 tablespoon-sized amounts of the biscuit mixture onto 2 lined oven trays and flatten slightly with the back of a spoon as they don't flatten much during baking.
Bake for 15 minutes, or until golden and fragrant. Remove from the oven and allow to cool on the tray for 15 minutes before serving.
