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.
Ingredients
- 125 g butter softened
- 85 g rice malt syrup
- 1 egg lightly beaten
- 75 g Fresh Life Coconut Flour
- 1 tsp baking powder
- 1 tsp Mixed spice
- ½ tsp ground ginger
- 100 g dried dates chopped
- 1 small carrot grated
Instructions
- 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.
- Reheat the oven to 170°C (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 4cm apart.
- Flatten to about 1cm 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.
Notes
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.
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