Preparation Time
30-60 minutes
Serves
Makes 10-12 biscuits
Ingredients
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75g carrots
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40g cheddar cheese (optional)
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100g porridge oats (to make oat flour)
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75g porridge oats
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½ tsp garlic powder
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1 ½ tsp ground cumin
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2 tsp mixed dried herbs
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3 tbsp rapeseed oil (or vegetable oil)
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juice of ½ lemon
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1 beaten egg
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To decorate: peas / carrot shavings / chives
Step 1 - Peel and finely grate the carrot, using the fine side of your grater. Using the same side of your grater finely grate the cheese.
Step 2 - Grind 100g of porridge oats to make oat flour in a blender. Set aside.
Step 3 - In a large bowl, mix 75g porridge oats with garlic powder, ground cumin, mixed dried herbs, oil and lemon juice.
Step 4 - 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.
Step 5 - In the meantime, preheat the oven to 180°C / 160°C Fan/ Gas Mark 4 and line a baking tray with baking paper.
Step 6 - 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.
Step 7 - Bake for around 18-20 mins until slightly golden and firm.
Recipe notes:
Make sure you use oat porridge and not rolled oats to give these biscuits a finer texture. For a dairy free alternative, you can skip the cheese.
Suitable for 10+ months