Carrot Oat Biscuits
- 30-60 minutes to prepare
- 10-30 minutes to cook
- Makes approx. 10-12 biscuits
- How to make
For the biscuits:
40g cheddar cheese (optional)
100g porridge oats (to make oat flour)
75g porridge oats
½ tsp garlic powder
1 ½ tsp ground cumin
2 tsp mixed dried herbs
3 Tbsp rapeseed oil (or vegetable oil)
Juice of ½ lemon
1 beaten egg
Peas, carrot shavings or chives
How to make
Peel and finely grate the carrot, using the fine side of your grater. Using the same side of your grater finely grate the cheese.
Grind 100g of porridge oats to make oat flour in a blender. Set aside.
In a large bowl, mix 75g porridge oats with garlic powder, ground cumin, mixed dried herbs, oil and lemon juice.
Add grated carrot, grated cheese, beaten egg and ground oat flour. Blend all the ingredients until they are well mixed. Knead lightly to form a smooth ball. Leave to rest in the fridge for 20mins.
In the meantime, preheat the oven to 180°C / 160°C Fan/ Gas Mark 4 and line a baking tray with baking paper.
Place dough on a separate sheet of baking paper. Cover with another baking sheet. Using a rolling pin, carefully spread the dough to an even 0.5cm thickness. Cut out biscuit shapes and place them on baking tray.
Bake for around 18-20 mins until slightly golden and firm.
- Dairy ingredients
Use oat porridge and not rolled oats to give biscuits a finer texture.
For a dairy free alternative you can skip the cheese and to make it gluten free swap the oats for gluten free.