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Ingredients

100g Mornflake Jumbo Oats

100g self raising flour

50g butter

60ml water

1 carrot, grated (+ squeezed)

½ tsp onion powder

Pinch of salt

Method

Pre heat the oven to 180c and line a large baking tray with baking paper.

Put the jumbo oats and flour into a large mixing bowl and rub in the butter, until you have the consistency of breadcrumbs.

Stir in the carrot, onion powder and salt. Then add in the water, little by little, until you have a dough.

Sprinkle a little flour on your kitchen surface, then roll out the dough to approx. 0.5cm thickness. Use a cutter of your choice to cut out the biscuit shapes – the size and shape will determine how many biscuits you make – we used a round 6 cm cutter.

Put the biscuits onto the pre lined tray and bake for 25-30 minutes, until golden.

Remove from the oven and allow to cool.

Store in an airtight container for up to a week.




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