Carrot cake biscuits
These biscuits are perfect for when you don’t quite have the appetite for a slice of cake, but you still fancy a treat. They are slightly chewy around the edges and more cake-like and soft in the centre. The mixture is great to freeze in portions, and then bake on demand.
Makes about 20
125 g (4½ oz) butter, softened
85 g (3 oz/¼ cup) rice malt syrup
1 egg, lightly beaten
75 g (2¾ oz/½ cup) coconut flour
1 teaspoon baking powder
1 teaspoon mixed spice
½ teaspoon ground ginger
100 g (3½ oz) dried dates, chopped
1 small carrot (about 70 g/2½ oz), grated
Beat the butter and rice malt syrup with an electric mixer until pale and fluffy, scraping down the side of the bowl as necessary. Add the egg gradually, beating well between each addition. Sift the flour, baking powder, mixed spice and ginger into the butter mixture. Add the dates and carrot and stir until well combined. Cover and chill in the refrigerator for about 1 hour or until firm enough to roll. Preheat the oven to 170°C/340°F (fan-forced). Line two baking trays with non-stick baking paper. Roll tablespoonfuls of the dough into balls and place on the prepared trays about 4 cm (1½ in) apart. Flatten to about 1 cm (½ in) thick and bake for 15–20 minutes or until just starting to colour around the edges. Remove from the oven and cool on the trays. These biscuits will keep for 3–4 days in an airtight container.
Caroline Griffiths is an accredited cook and nutritionist, food writer, and food stylist based in Melbourne, Australia. She is a passionate food expert with over twenty-five years of food industry experience, including working for the Australian Women’s Weekly. She has contributed to many cookbooks, food magazines, and websites. Caroline loves to create recipes that are flavourful, wholesome, creative, and achievable. She recently published a baking recipe book with difference – Incredible Bakes. Carrot Cake Biscuits recipe is another one she is sharing with us.
Extract from Incredible Bakes by Caroline Griffiths, published by Smith Street Books, RRP $39.99 Photography 2016 © Chris Middleton