Carrot cake oat biscuits
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
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.
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.