Skip to content

Carrot cake oat biscuits

0.25 serves of fruit in each serve

Preparation time: 40 minutes

Cooking time: 15 minutes

Serves: 8

 0.5 serves of fruit per 2 biscuits

Diet and Allergies:

, ,

Ingredients

1 cup instant oats
¾ cup wholemeal plain flour
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
½ tsp nutmeg
Pinch of salt
2 tbsp margarine*, melted
1 large egg
1 tsp vanilla extract
½ cup honey, warmed
¾ cup grated carrot

Method

In a bowl, mix together the oats, flour, baking powder, cinnamon, nutmeg and pinch of salt.

In a separate large bowl, whisk the margarine, egg and vanilla together. Stir through the warmed honey. Add the flour mixture and stir until just mixed. Fold through the carrot. Cover with plastic wrap and refrigerate for at least 30 minutes.

Pre-heat the oven to 170oC. Line a baking tray with baking paper.

Form the dough into 16 rounds and place on the tray. If refrigerated longer than 30 minutes, flatten them a little. Bake for 12-15 minutes until golden. Cool on the tray for at least 15 minutes before placing on a cooling rack.

* Dairy free if using dairy free margarine.

Tip

To freeze biscuits, cool and place in a single layer on a baking sheet. Freeze until completely frozen and then transfer into an airtight container.

Share recipe:

You might also like:

baked Anzac biscuits stacked on brown paper bag for packing served with a glass of milk

Oaty biscuits

Egg muffins on a timber board

Breakfast muffin cups

Cauliflower nuggets on baking paper in a small serving dish with dipping sauce and lemon wedges to serve.

Cauliflower nuggets