Our Carrot Oat Biscuits are second only to chocolate at Easter (or any time of year). When you’re ready to make a (brief) switch from sweet to savoury, put down the eggs and pick up some oats.
Add a little cheese and a dollop of chutney – you’ve got yourself a cracking nibble.
100g Mornflake Jumbo Oats
100g self raising flour
1 carrot, grated (+ squeezed)
½ tsp onion powder
Pinch of salt
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.