|125 ml||butter — soft|
|15 ml||golden syrup|
|5 ml||Robertson's vanilla essence|
|250 ml||flour — cake|
|5 ml||Robertson's baking powder|
|5 ml||cinnamon — ground|
|1 ml||mixed spice — ground|
|125 ml||carrots — grated|
|100 g||pecan nuts|
|salt — just a pinch|
Preheat the oven to 170°C. Line a large baking sheet with baking paper.
1 Cream the butter and sugar with an electric beater. Mix in the golden syrup, egg and vanilla essence.
2 Sift the dry ingredients over the butter mixture and mix. Add the carrot and mix.
3 Use a tablespoon to put dollops of the mixture a few centimetres apart on the baking sheet.
4 Press a pecan nut into the centre of each biscuit and bake for 7-10 minutes or until done. Leave the biscuits to cool a little on the baking sheet, then put on a wire rack to cool completely.