Carrot biscuits

Drum
12 servings Prep: 20 mins

By Independent Contributor March 15 2019
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Ingredients (12)

125 ml butter — soft
80 ml sugar
15 ml golden syrup
1 eggs
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
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Method:

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.



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